Cooking Lessons September 2008

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Week of November 10, 2008

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Week of November 24, 2008

How to peel peppers
Peeling Raw
Making a White Roux
To make Talmouses in Puff Pastry

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Flat Omelette
Pommes Cocottes
Triming a breadloaf
To Weigh without a Scale
To Fry, Départ à Blanc

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Cooking Lessons - September 2008

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Week of September 1, 2008

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
Parisian Apples
Particular technique to cut nut-sized potatoes (balls).
Filmed Lesson
To Sauté Meunière
Adapted to fish or white offals where flavours are enhanced with a lemon and butter "Meunière".
Lesson Illustrated Lesson
Safety Precautions
Basic rules to know before working in a kitchen.
Lesson
Frosted glasses
Decoration made with coloured sugar placed on the edge of glasses to give them a frosted look.
Lesson Illustrated Lesson

Week of September 8, 2008

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
To Bind with Cream
To give smoothness to a sauce, a velouté by adding reduced cream.
Lesson
Kitchenware (2)
It includes all stainless steel pans, pots and various spatulas and whisks. (To be continued)
Lesson
Kitchenware (3)
It includes all stainless steel pans, pots and various spatulas and whisks. (To be continued)
Lesson
Folding napkinss Mandarin style
Technique for folding linen napkins
Illustrated Lesson

Week of September 15, 2008

Using a Mandoline
Utilisation of the mandoline to cut vegetables.
Filmed Lesson
Italian Meringue
To beat egg whites firm with cooked sugar to obtain a firm mixture.
Lesson Illustrated Lesson Filmed Lesson
Peeling a Ttomato
A technique to peel tomatoes without crushing them.
Lesson Illustrated Lesson Filmed Lesson
To Peel Almonds
To easily remove the brownish skin from fresh almonds
Lesson Illustrated Lesson
Brown glazing baby onions
Technique for browning baby onions.
Lesson Illustrated Lesson

Week of September 22, 2008

Clear glazing baby onions
Technique for cooking baby onions.
Lesson Illustrated Lesson
The basics on how to fold napkins
Technique used to fold cloth napkins.
Filmed Lesson
Cutting Waffled Potatoes
Specific way of cutting potatoes.
Lesson Illustrated Lesson
Stew "à Blanc"
To cook meat in a sauce to make it more tender and obtain a lightly flavoured sauce.
Lesson Illustrated Lesson
Instant Sauté
Sauté small pieces of meat and make a quick instant sauce with the cooking juices.
Lesson Illustrated Lesson

Week of September 29, 2008

Dressing a Rack of Lamb
Preparing a rack of lamb for cooking and slicing.
Illustrated Lesson Filmed Lesson
To Incorporate by Cutting
To carefully mix an unstable ingredient with another one while keeping a fluffy aspect.
Lesson Illustrated Lesson
To Make Chocolate Letters
Making of solid chocolate letters
Lesson Illustrated Lesson
Bindings
Thickening a liquid in order to obtain a more homogeneous and smoother mix.
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

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