Cooking Lessons February 2012

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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 - February 2012

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Week of February 6, 2012

Découper à cru un canard gras
Technique permettant d'apprendre à découper à cru un canard gras afin d'en prélever les deux cuisses, les deux magrets et les deux manchons.
Lesson Illustrated Lesson
To skin a fish fillet
To remove the skin of a flat or round fish without waste or damage.
Lesson Filmed Lesson
Vegetable Subric
Making of a preparation molded and cooked in a bain-marie, based on vegetables cut in thin brunoise and a hardened cream mixture .
Lesson Illustrated Lesson
Spider Web
Decor made with pastry cone on a plate.
Lesson Illustrated Lesson
How to Slice a Flat Fish
To slice a large dressed flat fish into calibrated pieces. These pieces may generally be grilled or poached.
Lesson Illustrated Lesson

Week of February 13, 2012

Types of Cooking
Various detailed cooking technique.
Lesson
Meat Pieces in Butchery
Discovery of the meat pieces in beef, veal and mutton.
Lesson
How to Shuck Oysters
Using an oyster knife.
Lesson Illustrated Lesson Filmed Lesson
How to Bread "à l'Anglaise"
To coat food using a coating made of egg wash and breadcrumbs
Lesson Illustrated Lesson Filmed Lesson
Sautéed Potatoes
Particular technique slicing for cutting potatoes into slices.
Lesson Illustrated Lesson

Week of February 20, 2012

Melting Icing
Icing melting technique.
Lesson Illustrated Lesson Filmed Lesson
Dressed up Fruits
Assembling of dry fruits and coloured or white almond paste.
Lesson Illustrated 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 Dress a Round Fish
To prepare a round fish by removing guts and gills
Lesson Illustrated Lesson
Trimming Leeks into a Julienne
Cutting leeks into thin stripes.
Lesson Illustrated Lesson Filmed Lesson

Week of February 27, 2012

Red Wine Stock
Cook fishbones along with a garnish of vegetables in water and red wine to obtain a stock used for fish sauces.
Lesson Illustrated Lesson
To Bind with Starch
To give a more or less thick consistency to a liquid from a mix made from water or stock along with starch making an immediate binding
Lesson Illustrated Lesson
Marinade for Cold Cooking
To marinate thinly sliced raw fish with aromatics and acid products to give it the aspect of a product that has been exposed to heat, thus slightly cooked.
Lesson Illustrated Lesson
Making a Mornay Sauce
Preparation of this quite useful sauce, derived from th ebéchamel.
Lesson Illustrated Lesson

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