Quote:
Originally Posted by Chef
Saute cooking in a restaurant setting didn't exist until the second half of the 19th century when gas ranges started to be introduced. The techniques were a product of technological change. Before the invention of the range there were no flat bottomed saute pans or skillets.
The modern restaurant is really the product of the inventions of the gas range and the restaurant ventilation hood (which prevented cooks from dying of carbon monoxide poisoning). Both were invented in the early 19th century and became more common over time. Escoffier's brigade system for organizing the work, which came about in the late 19 century was the third piece. The kitchen of an 18th century inn would be completely different than what a modern chef is used to.
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Thanks for answering my questions. It makes sense that cooking techniques would change over time with technology. Often in my mind, what I would think as centuries-old or traditional dishes really probably only date from the last 200 years or so. It makes sense that stews and braises, and grilling (as well as pickling, salting, smoking, fermenting, and drying) would be much older ways of preparing and cooking food.
So the desire for temperature control really is only a fairly recent thing.