Cooking Lessons May 2008

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Week of November 24, 2008

Week of December 1, 2008

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Week of December 8, 2008

Pommes Châteaux
To skin a fish fillet
Pocher une Langouste
Cutting Citrus Wedges
Folding napkinss Smoking jacket style

Week of December 15, 2008

Swiss Meringue
Ribbon Whisking
Mold in Quenelle using the Spoon
Potato Nests
To Make and Form Nougat

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Cooking Lessons - May 2008

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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

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 19, 2008

To Lard a Piece of Meat
To insert piece of fat lard into a piece of lean meat to avoid drying during long cooking.
Lesson Illustrated Lesson
Folding napkinss lily style
Technique for folding linen napkins
Illustrated Lesson
Raw Marinade
Raw flavoured preparation made from wine and vegetables, giving a specific flavour to a meat.
Lesson Illustrated Lesson
Types of Cooking
Various detailed cooking technique.
Lesson
Making a Mornay Sauce
Preparation of this quite useful sauce, derived from th ebéchamel.
Lesson Illustrated Lesson

Week of May 26, 2008

Cutting a Brunoise
Particular dicing of vegetables.
Illustrated Lesson
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
Dressing a Duck
Making the preliminary steps before cooking, fish, poultry or fowl.
Lesson Illustrated Lesson Filmed Lesson
To Dress a Round Fish
To prepare a round fish by removing guts and gills
Lesson Illustrated Lesson
Cutting a Julienne
Particular way of cutting vegetables into thin filaments.
Lesson Illustrated Lesson

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