Cooking Lessons December 2011

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Week of May 14, 2012

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Week of May 28, 2012

Angel Hair Caramel
To Cut raw in "Crapaudine"
Cooking Legumes
To Make Chocolate figurines
Twice fried potatoes

Week of June 4, 2012

To braise a vegetable (Lettuce, fennel...)
Notching
Triming a breadloaf
Kitchenware (1)
How to Make a Bouquet of Seafood (Crayfish)

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Cooking Lessons - December 2011

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Week of December 5, 2011

To Bind using Roasted Flour
To give a somewhat thick consistency to a liquid by adding "cooked" flour to obtain a stable binding.
Lesson Illustrated Lesson
Using a Mandoline
Utilisation of the mandoline to cut vegetables.
Filmed Lesson
How to make breadcrumbs
To make a uniform fine powder from a trimmed breadloaf
Lesson Illustrated Lesson
Mold in Quenelle using the Spoon
Technique for molding the quenelles using spoons.
Lesson Filmed Lesson
Flat Omelette
Cook beaten eggs in a pan to form a lightly coloured pancake.
Lesson Illustrated Lesson

Week of December 12, 2011

Striped Génoise
Making of a striped genoise baked on pastry sheet.
Lesson Illustrated Lesson
How to Grill a fish
Process of cooking a piece of fish on a ridged pan or with grill bars to add a nice appearance and a special taste.
Lesson Filmed Lesson
Dressing Poultry
Making the preliminary steps before cooking, fish, poultry or fowl.
Lesson Illustrated Lesson
To Bind with Cream
To give smoothness to a sauce, a velouté by adding reduced cream.
Lesson
Instant Marinade
Aromatic preparation for fish or meat with a very short marinade time.
Lesson

Week of December 19, 2011

Lining a Cake Pan
Technique to simplify the unmoulding of cakes.
Illustrated Lesson Filmed Lesson
Clarifying an Egg
Technique to separate egg white and egg yolks.
Filmed Lesson
How to make a lid with parchment paper
To make a lid with parchment paper for single use, for the size of the cooking pan.
Lesson Filmed Lesson
Slicing veal ribss
To cut a rack of veal into individual portions.
Illustrated Lesson Filmed Lesson
Pommes Cocottes
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson

Week of December 26, 2011

Seasoning Foies Gras
Bringing various ingredients in various quantities, to spice up the foie gras without changing its taste.
Lesson
Blanching Food
Fast cooking technique with different purposes depending on the food to blanchen.
Lesson Filmed Lesson
Laying and Baking Choux
Technique for laying cream puffs and éclairs, and for their baking.
Lesson Illustrated Lesson Filmed Lesson
Chocolate Embossing
Making of an embossed chocolate pattern for decoration of desserts or cakes.
Lesson Illustrated Lesson
Folding napkinss (The Gondola)
Technique for folding linen napkins
Illustrated Lesson

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