Cooking Lessons October 2007

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Cooking Lessons - October 2007

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Week of October 1, 2007

Clarifying an Egg
Technique to separate egg white and egg yolks.
Filmed Lesson
Making a Baking Paper Lid
Technique to design discs of baking paper to be used as lids in some recipes.
Lesson Illustrated Lesson
Cooking Legumes
To cook legumes in water with an aromatic garnish
Lesson Illustrated Lesson
To bake Potatoes
To bake potatoes "a sec" with their skin to preserve maximum flavour of the potato and to obtain a dry flesh.
Lesson Illustrated Lesson
Cooking Waffled Potatoes
Waffled potatoes, fried and salted.
Lesson Illustrated Lesson

Week of October 8, 2007

Building a Saint-Honoré
Building technique for a cake made of puff shells with a puff pastry base.
Lesson Illustrated Lesson
Cutting Points
Cutting technique to get vegetables with a pointy end.
Lesson Illustrated Lesson
Pie in Strip Crust
Making of a pie in strip crust, in puff pastry which will be garnished with cream and fruits after cooking.
Illustrated Lesson Filmed Lesson
Spider Web
Decor made with pastry cone on a plate.
Lesson Illustrated Lesson
To Peel a Mushroom for Decoration
To decorate a mushroom head with spiral cuts made with a kitchen knife.
Lesson

Week of October 15, 2007

To Make an Ornamental Cake with cream Puffs
Assembling of small stuffed buns stuck to each other with cooked sugar. This cake which is generally cone shaped always makes a sensation at dessert.
Illustrated Lesson
To Fry, Départ à Brun
Cook white meat (that was browned beforehand) with an aromatic garnish by braising and to make a sauce using the cooking juices.
Lesson Illustrated Lesson
Cutting Pommes Mignonnettes
Partcular technique for cutting potatoes into sticks.
Lesson Illustrated Lesson
To Brown Potatoes
To cook potatoes in 2 steps: blanched then fried in fats. There are usually small size potatoes (curled, shaped with melon baller...)
Lesson Illustrated Lesson
Re-using Puff Pastry Scraps
Re-use the puff pastry scraps
Lesson Filmed Lesson

Week of October 22, 2007

Peeling a Ttomato
A technique to peel tomatoes without crushing them.
Lesson Illustrated Lesson Filmed Lesson
Beating Egg Whites Stiff
Egg whites beaten or whisked until stiff and looking kind of like snow, used in many desserts and pastries.
Filmed Lesson
How to Bread "à l'Anglaise"
To coat food using a coating made of egg wash and breadcrumbs
Lesson Illustrated Lesson Filmed Lesson
How to trim a Kidney
To remove fats and urinary network of the kidney and prepare it for cooking.
Lesson Illustrated Lesson Filmed Lesson
How to Cut Croûtons
To cut bread (baguette) or bread loaf in different ways.
Lesson Illustrated Lesson

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