Cooking Lessons December 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 - December 2008

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Week of December 1, 2008

Flat Omelette
Cook beaten eggs in a pan to form a lightly coloured pancake.
Lesson Illustrated Lesson
Pommes Cocottes
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson
Triming a breadloaf
To remove the un-presentable parts of a breadloaf.
Lesson Illustrated 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
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 December 8, 2008

Pommes Châteaux
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson
To skin a fish fillet
To remove the skin of a flat or round fish without waste or damage.
Lesson Filmed Lesson
Pocher une Langouste
Préparer une langouste afin de lui garder une tenue correcte après la cuisson.
Lesson Illustrated Lesson
Cutting Citrus Wedges
Technique that consists on cutting the raw citrus.
Filmed Lesson
Folding napkinss Smoking jacket style
Technique for folding linen napkins
Illustrated Lesson

Week of December 15, 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
Mold in Quenelle using the Spoon
Technique for molding the quenelles using spoons.
Lesson Filmed 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 December 22, 2008

Caramel Dome
Making of a semi-sphere with angel hair caramel.
Lesson Illustrated Lesson
To Make Chocolate figurines
Making of empty or solid chocolate figurines
Lesson Illustrated Lesson
Lining a Pie Circle
Technique for lining a pie circle.
Illustrated Lesson
Frying Battered food
To coat raw or cooked food with batter to fry them in an oil bath heated to 180°c so that the batter turns crispy.
Lesson Illustrated Lesson
Dressing a Sole
Preliminary operations to cooking sole fish.
Lesson Illustrated Lesson

Week of December 29, 2008

Chocolate Borders
Preparation a chocolate border to decorate chocolate based desserts.
Lesson Illustrated Lesson
Mushrooms Duxelle
Preparation made of shallots and cooked mushrooms puree.
Illustrated Lesson Filmed Lesson
To ice a cake
To ice a cake means to cover the top with a layer of icing which can be colored and flavored.
Lesson Filmed Lesson
To Mold and Bake a Brioche
To shape a brioche dough (2 methods) to make brioches.
Lesson Illustrated Lesson
Crushed Tomatos
To make a "puree" from a base of fresh cooked tomatoes
Lesson Illustrated Lesson Filmed Lesson

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