Cooking Lessons July 2008

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Cutting fish in Steacks
Technique for cutting a round fish in slices.
Lesson Illustrated Lesson Filmed Lesson
Melting Icing
Icing melting technique.
Lesson Illustrated Lesson Filmed Lesson
Trimming Leeks into a Julienne
Cutting leeks into thin stripes.
Lesson Illustrated Lesson Filmed Lesson
To Bind using Kneaded Butter
To give a more or less thick consistency to a liquid using a raw mix of flour and butter in equal quantity to obtain a quick binding.
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

Chiseling a Vegetable
Dicing technique for a bulb (shallot, onion).
Filmed Lesson
Crush, Chop
Technique for cutting food in more or less fine and regular pieces.
Lesson Filmed Lesson
Fats
A substance containing a strong proportion of lipids, used as a cooking ingredient, as a fat or grease or another method of preservation.
Lesson
To Cut raw in "Crapaudine"
To cut a whole poultry to give it the shape of a frog (grenouille, crapaud) hence its name "crapaudine".
Lesson Illustrated Lesson
Slicing a Mushroom
Technique for cutting some particular vegetables (white mushrooms, artichokes..)
Lesson Illustrated Lesson Filmed Lesson