Cooking Lessons March 2008

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Week of May 19, 2008

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

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Red Wine Stock
Dressing a Duck
To Dress a Round Fish
Cutting a Julienne

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Cooking Lessons - March 2008

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Week of March 3, 2008

Cooking in a Blanc
Particular technique for keeping some foods their original white (artichoke hearts, offals..)
Lesson Illustrated Lesson Filmed Lesson
Lining a Pie Circle
Technique for lining a pie circle.
Illustrated Lesson
Filletting Sole Fish
Technique for filleting flat fish.
Lesson Illustrated Lesson
Pommes Châteaux
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson
Peeling Raw
Take all of the fruit (or citrus fruit) peel off.
Illustrated Lesson Filmed Lesson

Week of March 10, 2008

How to make Chocolate Shavings
Technique to make chocolate shavings
Lesson Illustrated Lesson Filmed Lesson
To Mold and Bake a Savarin Dough
To form a risen savarin dough in a savarin mold. Baked, it will be basted with syrup and finished with fruits or cream according to finishings mentioned in the recipe.
Lesson Illustrated Lesson
To Poach an Egg
To boil eggs (without shells) in boiling vinegar water.
Lesson Illustrated Lesson
To Sauté an Egg
To cook an shelled egg in a frying pan in fats.
Lesson Illustrated Lesson
Professional Clothing
Notes on the ideal chef's uniform.
Lesson

Week of March 17, 2008

Mold in Quenelle using the Spoon
Technique for molding the quenelles using spoons.
Lesson Filmed Lesson
Cutting Country Style
Mix of cut vegetables cut into a rectangular shape.
Lesson Illustrated Lesson
To Poach a Fruit
To cook a fruit into a light flavoured syrup. Depending on the fruits, they will be peeled or dipped in hot water to remove the skins and the cooking time will be variable.
Lesson Illustrated Lesson
Vegetable Puree
To turn cooked vegetables into a homogeneous preparation, pleasant and smooth texture to eat.
Lesson Illustrated Lesson
Cutting Citrus Wedges
Technique that consists on cutting the raw citrus.
Filmed Lesson

Week of March 24, 2008

Swiss Meringue
To beat egg whites firm with sugar in a bain-marie to obtain a foamy firm mixture which will be baked.
Lesson Illustrated Lesson
Ribbon Whisking
Whisking technique used for the preparation of some particular cakes or desserts (génoise, bomb paste).
Lesson Filmed Lesson
To Mold and Bake a Brioche
To shape a brioche dough (2 methods) to make brioches.
Lesson Illustrated Lesson
Potato Nests
Molding grated or sliced potatoes into a special utensil (nest mold) before cooking to make small baskets and improve your presentation of garnishes.
Lesson Filmed Lesson
To Make and Form Nougat
It is a caramel made from water and sugar where slivered or chopped almonds are added.
Lesson Illustrated Lesson

Week of March 31, 2008

How to wash whole lettuce
Technique for cleaning whole lettuce.
Illustrated Lesson Filmed Lesson
Turning Vegetables
Trimming technique to give a vegetable a very particular shape.
Lesson Illustrated Lesson Filmed Lesson
To Bind a Roux
To give a somewhat thick consistency to a liquid using a mixture cooked separately made from butter and flour in equal quantities.
Lesson Illustrated Lesson
To form Sugar Flowers
Making of cooked sugar flowers by simple molding.
Lesson Illustrated Lesson Filmed Lesson
Cooked Marinade
Cooked flavoured preparation made from wine and vegetables giving a specific flavour to a meat.
Lesson Illustrated Lesson

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