Cooking Lessons August 2008

Search

Cooking Lessons

Currently

Week of November 24, 2008

Week of December 1, 2008

Coming Soon

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

Archives

Need help ?

You may send us your messages, comments or suggestions at any time.

If you cannot find a recipe, a technique or a piece of culinary information on this site, you can search or ask in the forum.

Contact

You are here ›
- The Club ›
  - Cooking Lessons

Cooking Lessons - August 2008

The archives are only accessible to Club members.

Week of August 4, 2008

How to Cut Croûtons
To cut bread (baguette) or bread loaf in different ways.
Lesson Illustrated Lesson
Pie in Strip Crust
Making of a pie in strip crust, in puff pastry which will be garnished with cream and fruits after cooking.
Illustrated Lesson Filmed Lesson
Spider Web
Decor made with pastry cone on a plate.
Lesson Illustrated Lesson
To Peel a Mushroom for Decoration
To decorate a mushroom head with spiral cuts made with a kitchen knife.
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 August 11, 2008

Stew "à Brun"
To cook meat in the oven with an aromatic garnish to keep it tender and obtain a flavoured sauce.
Lesson Illustrated Lesson
To Brown Potatoes
To cook potatoes in 2 steps: blanched then fried in fats. There are usually small size potatoes (curled, shaped with melon baller...)
Lesson Illustrated Lesson
Re-using Puff Pastry Scraps
Re-use the puff pastry scraps
Lesson Filmed Lesson
Building a Saint-Honoré
Building technique for a cake made of puff shells with a puff pastry base.
Lesson Illustrated Lesson
Cutting Points
Cutting technique to get vegetables with a pointy end.
Lesson Illustrated Lesson

Week of August 18, 2008

Croûtes à Bouchées
Petites pièces en pâte feuilletée, en forme de puits utilisées pour la préparation de certaines entrées chaudes.
Lesson Illustrated Lesson Filmed Lesson
Pealing Asparagus
Technique for taking out the fibre parts of asparagus.
Lesson Filmed Lesson
To Make an Ornamental Cake with cream Puffs
Assembling of small stuffed buns stuck to each other with cooked sugar. This cake which is generally cone shaped always makes a sensation at dessert.
Illustrated Lesson
To Fry, Départ à Brun
Cook white meat (that was browned beforehand) with an aromatic garnish by braising and to make a sauce using the cooking juices.
Lesson Illustrated Lesson
Cutting Pommes Mignonnettes
Partcular technique for cutting potatoes into sticks.
Lesson Illustrated Lesson

Week of August 25, 2008

Beating Egg Whites Stiff
Egg whites beaten or whisked until stiff and looking kind of like snow, used in many desserts and pastries.
Filmed Lesson
Meat Pieces in Butchery
Discovery of the meat pieces in beef, veal and mutton.
Lesson
Making a Papillote
Sulfurized paper or aluminium foil wrap in which is braised the food.
Lesson Filmed Lesson
Basic Doughs and Pastes
The ingredients are the same. Variations in proportions makes all the difference.
Lesson
Pâte feuilletée caramélisée
Abaisse de pâte feuilletée cuite avec la surface supérieure et inférieure caramélisée et brillante.
Lesson Illustrated Lesson

Link partners : Gateau chocolat - Accastillage bateau - Agence référencement - Décoration - Plantes d'intérieur - Coffrets bijoux - Vente chocolat - Robe de mariage

Copyright © 1997-2008, www.meilleurduchef.com - All rights reserved.
Website created by Plat-Net.