Cooking Lessons November 2008

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Week of June 22, 2009

Week of June 29, 2009

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Week of July 6, 2009

To Make Matchsticks with Puff Pastry
Cooking Chips
Cutting Pastas
Dressed up Fruits
Folding napkinss (The Gondola)

Week of July 13, 2009

Notching
Chiseling a Vegetable
The Professional Cutlery (1)
To Cut raw in "Crapaudine"
How to cook in a Court-Bouillon

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Cooking Lessons - November 2008

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Week of November 3, 2008

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
Trussing poultry
Trussing technique to keep the wings and legs along the body of the bird when cooking.
Lesson Illustrated Lesson
To line a Mold with Parchment Paper
Technique to facilitate the unmoulding of cakes.
Lesson Illustrated Lesson
Angel Hair Caramel
Making of a ball or a nest from angel hair caramel.
Lesson Illustrated Lesson
Pommes a l'Anglaise
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson

Week of November 10, 2008

Vegetable Flan
To make a preparation based on vegetable puree, liquid cream and eggs that is molded and cooked in a bain-marie.
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
Potatoes Duchesse
Potato puree rich in butter and egg yolks.
Lesson Filmed Lesson
To Sauté an Egg
To cook an shelled egg in a frying pan in fats.
Lesson Illustrated Lesson
Different Types of Cooking
The three main types of cooking detailed.
Lesson

Week of November 17, 2008

How to make a Chocolate Decor
Dressing a dessert made of chocolate with handmade chocolate leaves.
Lesson Illustrated Lesson
Folding napkins (Surprise Pocket)
Technique of folding linen napkins
Illustrated Lesson
Cleaning Foie Gras
Preliminary treatment before the foie gras is to be cooked.
Lesson Illustrated Lesson
To Fry a Breaded Meat
Application of the cooking "Sauté" with small pieces of breaded meat.
Lesson Illustrated Lesson
To Bring Chocolate Coating to Room Temperature
To melt chocolate coating by respecting several stages of temperatures to obtain a cooled stable and shiny chocolate.
Lesson Illustrated Lesson

Week of November 24, 2008

How to peel peppers
To remove the thin skin of peppers.
Lesson Illustrated Lesson Filmed Lesson
Peeling Raw
Take all of the fruit (or citrus fruit) peel off.
Illustrated Lesson Filmed Lesson
Making a White Roux
Making of this basic preparation used in many salted sauces.
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

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