Cooking Lessons January 2008

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To Lard a Piece of Meat
Folding napkinss lily style
Raw Marinade
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Making a Mornay Sauce

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Red Wine Stock
Dressing a Duck
To Dress a Round Fish
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Cooking Lessons - January 2008

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Week of January 7, 2008

Making a White Roux
Making of this basic preparation used in many salted sauces.
Illustrated Lesson
To Fry a Breaded Meat
Application of the cooking "Sauté" with small pieces of breaded meat.
Lesson Illustrated Lesson
To make Talmouses in Puff Pastry
Tricorn talmouses-shaped assembly of two rolled out puff pastries stuffed with a selected thick mixture.
Lesson Illustrated Lesson
Crushed Tomatos
To make a "puree" from a base of fresh cooked tomatoes
Lesson Illustrated Lesson Filmed Lesson
Different Types of Cooking
The three main types of cooking detailed.
Lesson

Week of January 14, 2008

To skin a fish fillet
To remove the skin of a flat or round fish without waste or damage.
Lesson Filmed Lesson
How to peel peppers
To remove the thin skin of peppers.
Lesson Illustrated Lesson Filmed Lesson
To Weigh without a Scale
It is always tiresome to weigh small quantities of food with a scale whereas it is more simple to count spoonfulls.
Lesson
Kitchenware (1)
It includes all stainless steel or aluminium pans, pots, sieves. (...to be continued)
Lesson
To Fry, Départ à Blanc
Cook white meat with an aromatic garnish by braising and to make a sauce using the cooking juices.
Lesson Illustrated Lesson

Week of January 21, 2008

Scrambled Eggs
To cook beaten eggs on very low heat to make a smooth cream.
Lesson Illustrated Lesson
Cutting Pommes Allumettes
Particular way of cutting potatoes into small sticks.
Lesson Illustrated Lesson
Pommes Cocottes
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson
To coat in Butter
To coat food with breadcrumbs and clarified butter.
Lesson Filmed Lesson
Triming a breadloaf
To remove the un-presentable parts of a breadloaf.
Lesson Illustrated Lesson

Week of January 28, 2008

Dressing Poultry
Making the preliminary steps before cooking, fish, poultry or fowl.
Lesson Illustrated Lesson
Coating a Blind Baked Pie Shell
Rarely used technique to keep the pie shell dry for a few hours without it getting soaked.
Illustrated Lesson Filmed Lesson
Marinade for Cold Cooking
To marinate thinly sliced raw fish with aromatics and acid products to give it the aspect of a product that has been exposed to heat, thus slightly cooked.
Lesson Illustrated Lesson
Cutting a Mirepoix
Particular dicing for some vegetables.
Lesson Illustrated Lesson
How to Make Chocolate Eggs
To pour prepared chocolate in a proper mold to shape subjects that are offered on Easter Holidays.
Lesson Illustrated Lesson

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