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Cutting Techniques
Crushed tomatoes
Slice the onion thinly and chop the garlic cloves.
Sweat the onions in a knob of butter.
Add tomato...
...bouquet garni...
...and chopped garlic.
Add salt, pepper and a bit of sugar to mask acidity.
Place a parchment paper lid directly on crushed tomatoes...
...and leave to gently cook until the mixture is reduced to a compote consistency.
...
See the recipe
For:
For certain recipes as a side dish (spaghetti napolitaine, scrambled eggs portuguaise, veal escalope milanaise)
Time:
45 minutes
Difficulty:
Author: Chef Philippe
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Ingredients:
Tomatoes, onions, garlic, bouquet garni, salt, pepper, sugar, butter
Method
Prepare all ingredients.Slice the onion thinly and chop the garlic cloves.
Sweat the onions in a knob of butter.
Add tomato...
...bouquet garni...
...and chopped garlic.
Add salt, pepper and a bit of sugar to mask acidity.
Place a parchment paper lid directly on crushed tomatoes...
...and leave to gently cook until the mixture is reduced to a compote consistency.
...
Crushed tomatoes
For:
For certain recipes as a side dish (spaghetti napolitaine, scrambled eggs portuguaise, veal escalope milanaise)
Time:
45 minutes
Difficulty:
Cutting a jardinière
For:
Particular cutting technique for vegetable jardinière.
Time:
45 minutes
Difficulty:
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For:
Cooked for soups and stocks. Raw for appetizers.
Time:
25 minutes
Difficulty:
To de-bone a piece of meat
For:
Preliminary preparation before cooking certain pieces of meat.
Time:
35 minutes
Difficulty:
To peel a mushroom for decoration
For:
As a garnish and to decorate certain dishes
Time:
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Difficulty:
Trimming leeks into a julienne
For:
Cooked for soups and stocks. Raw for appetizers.
Time:
25 minutes
Difficulty:
