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Thursday, May 15, 2008The Meilleur du Chef Club

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Cooking Lessons

Every week, the Chef introduces 5 new lessons:

Week of May 12, 2008

To Mold an Aspic
Making of a small item in molded jelly, made from a main ingredient and a decor.
Lesson Illustrated Lesson
Rolled Omelette
To cook beaten eggs in a frying pan to obtain a tender rolled up pancake.
Lesson Illustrated Lesson
Pommes Olivettes
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson
Cutting Pommes Paille
Particular way of cutting potatoes into small sticks.
Lesson Illustrated Lesson
Preparing your Counter
Organizing your bench space in the kitchen.
Lesson

Week of May 5, 2008

Folding napkinss (napkin holder)
Technique for folding linen napkins
Illustrated Lesson
Roasting
To bake something that was seared on very high heat in very hot oven
Lesson Illustrated Lesson
To Sauté
To cook a flat meat in a cooking pan uncovered, with a little fat.
Lesson Illustrated 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
Turning Artichoke Hearts
Artichoke cutting technique to give it an even and pre-determined shape.
Filmed Lesson

› Go to the Lessons page

Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration

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