Cooking Lessons June 2008

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Week of August 11, 2008

Week of August 18, 2008

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Week of August 25, 2008

Beating Egg Whites Stiff
Meat Pieces in Butchery
Making a Papillote
Basic Doughs and Pastes
Pâte feuilletée caramélisée

Week of September 1, 2008

To whisk in Butter
Parisian Apples
To Sauté Meunière
Safety Precautions
Frosted glasses

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Cooking Lessons - June 2008

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Week of June 2, 2008

How to Dress and Cut Monkfish Fillets
To prepare this special fish, commonly served in fillets.
Lesson Illustrated Lesson Filmed Lesson
Making Puff Pastry Crescents
Making of crescents in puff pastry.
Lesson Illustrated Lesson Filmed Lesson
Stock Base - Light Brown Veal Stock
To cook browned bones slowly along with an aromatic garnish in water to obtain a stock base to be used for making brown sauces.
Illustrated Lesson Filmed Lesson
To Fry Floured Food
To dip floured sliced vegetables (aubergines, onions...) or small fish to facilitate browning into an oil bath heated to 180°C.
Lesson Illustrated Lesson
To Fry an Egg
To cook an egg in oil, out of its shell.
Lesson Illustrated Lesson

Week of June 9, 2008

How to cook in a Court-Bouillon
To cook in a flavoured liquid that has been prepared ahead of time with ingredients that may change depending on items to be cooked.
Illustrated Lesson Filmed Lesson
Demi-Glaze
To bind a brown stock with a brown roux and an aromatic garnish
Lesson Illustrated Lesson
Making a Glaze
Preparation allowing to brown nicely the viennoiseries and doughs after the cooking.
Lesson Filmed Lesson
Seeding Tomatoes
Technique for extracting seeds from tomatoes.
Lesson Illustrated Lesson Filmed Lesson
To tie up a Muscle
To tie up a trimmed muscle with a roasting string to preserve its round shape when cooking.
Lesson Illustrated Lesson Filmed Lesson

Week of June 16, 2008

To Cut Raw (Poultry) for Grilling
To carve a whole poultry to give it a flat shape to ease grilling.
Lesson Illustrated Lesson
How to Fry Breaded Food
To cook food breaded and fried in an oil bath heated to 180°C.
Lesson Illustrated Lesson
Glaze
Base stock reduction to obtain a very flavourful concentrate called a "glaze".
Lesson Illustrated Lesson
Dressing a Rack of Veal
Preparing a rack of veal for cooking and slicing
Illustrated Lesson Filmed Lesson
Preparing a Pastry Bag
Filling technique for a pastry bag.
Lesson Illustrated Lesson Filmed Lesson

Week of June 23, 2008

Cutting a Raw Fat Duck
This technique describes how to cut a fat duck in order to get the legs, magrets and thighs.
Lesson Illustrated Lesson
Carving Raw Poultry
Technique for cutting a poultry in order to get the legs and wings.
Lesson Illustrated Lesson
To Bone a Round Fish
To remove the main fish bone through the back to improve the presentation or to stuff the fish.
Lesson Illustrated Lesson
To Slice an Escalope
To cut a muscle into thin slices
Lesson Illustrated Lesson
Stock Base - Binded Brown Veal Stock
To bind a light brown veal stock using starch and aromatic ingredients.
Illustrated Lesson Filmed Lesson

Week of June 30, 2008

To Cook Dried Pasta
To cook dried pasta in salted boiling water taking necessary precautions so that they don't stick to each other.
Lesson Illustrated Lesson
Cooking Chips
A technique for cooking potato chips, golden and salted to perfection.
Lesson Illustrated Lesson
Stock Base - White Poultry Stock
To cook poultry bones along slowly with an aromatic garnish in water to obtain a stock base to be used for making poultry preparations
Illustrated Lesson Filmed Lesson
Instant Marinade
Aromatic preparation for fish or meat with a very short marinade time.
Lesson
Cooking Eggs with the Shell on
To cook eggs in their shells in salted boiling water until the yolk is perfectly cooked.
Lesson Illustrated Lesson

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