Cooking Lessons December 2007

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To Lard a Piece of Meat
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Raw Marinade
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Red Wine Stock
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Cooking Lessons - December 2007

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Week of December 3, 2007

Historiated Lemon
Decorative aspect given to citrus fruits.
Illustrated Lesson Filmed Lesson
To Make Chocolate Letters
Making of solid chocolate letters
Lesson Illustrated Lesson
Folding napkinss Mandarin style
Technique for folding linen napkins
Illustrated Lesson
To whisk in Butter
Incorporation of fats (butter) cut into pieces in a sauce, either using a whisk or with the movement of the cooking pan to improve aspect and taste.
Lesson Illustrated Lesson
To Mold Solid Chocolate
To place softened chocolate in a mold with prints to form chocolate objects.
Lesson Illustrated Lesson

Week of December 10, 2007

Base stock - White Veal Stock
To cook veal bones slowly along with an aromatic garnish in water to obtain a stock base to be used for making preparations with white sauces.
Illustrated Lesson Filmed Lesson
To Melt Chocolate Coating
To melt chocolate coating respecting some heating principles so that the chocolate keeps its homogeneous and shiny qualities.
Lesson Illustrated Lesson
Whipping Cream
To whip liquid cream so that we obtain a light compact foamy mass.
Lesson Filmed Lesson
To Fry Potatoes Directly
Cook thinly sliced potatoes in oil heated to 180°C.
Lesson Illustrated Lesson
Folding napkinss (The Gondola)
Technique for folding linen napkins
Illustrated Lesson

Week of December 17, 2007

Jam Roll
To make a stuffed jam roll to improve the presentation of desserts.
Lesson Illustrated Lesson
Patties Crusts
Small puff pastry crusts, in a well-like shape used for the preparation of certain warm first courses.
Lesson Illustrated Lesson Filmed Lesson
How to make a Chocolate Decor
Dressing a dessert made of chocolate with handmade chocolate leaves.
Lesson Illustrated Lesson
Clear glazing baby onions
Technique for cooking baby onions.
Lesson Illustrated Lesson
Pocher une Langouste
Préparer une langouste afin de lui garder une tenue correcte après la cuisson.
Lesson Illustrated Lesson

Week of December 24, 2007

Chocolate Borders
Preparation a chocolate border to decorate chocolate based desserts.
Lesson Illustrated Lesson
To Braise "à Brun"
To bake a piece of red meat covered along with an aromatic garnish, red wine, and binded dark veal stock.
Lesson Illustrated Lesson
Making a Broth
Spicy and flavoured preparation, mainly used for fish and crustaceans but also for white offals and some white meats.
Lesson
French Meringue
To beat egg whites firm by adding sugar to obtain a foamy firm mixture to make large baked crispy meringues.
Lesson Illustrated Lesson Filmed Lesson
Cutting Pommes Pont-Neuf
Particular way of cutting potatoes into fries.
Lesson Illustrated Lesson

Week of December 31, 2007

How to make and use a decorating cone
In cooking, we call a "cone" a triangle of parchment paper rolled to give the shape of a cone. This will be filled with a semi-liquid or creamy preparation and will be used to decorate various salted or sweet preparations.
Lesson Illustrated Lesson Filmed Lesson
Slicing veal ribss
To cut a rack of veal into individual portions.
Illustrated Lesson Filmed Lesson
Laying and Baking Choux
Technique for laying cream puffs and éclairs, and for their baking.
Lesson Illustrated Lesson Filmed Lesson
Dressing a Rack of Lamb
Preparing a rack of lamb for cooking and slicing.
Illustrated Lesson Filmed Lesson
Parisian Apples
Particular technique to cut nut-sized potatoes (balls).
Filmed Lesson

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