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vinaigrette

Basic Vinaigrette, Sauce Vinaigrette, Basic Vinaigrette Sauce, French Dressing

In cooking lessons, french cuisine, salads, sauces On September 4, 2012 0 Comments

Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils are most common. In northern France, it may be made with walnut oil and cider… Read More »

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core temperatures

Meats,fish,shellfish all about temperature ,core temperature and different stages

In cooking lessons On November 13, 2011 0 Comments

I did an effort in making a overview for different kind of meats and their cooking stages. We all know the terms Welldone, rare, medium etc etc …. Read More »

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cream pudding

Patisserie Cream recipe, Cream pudding recipe , Crème Pâtissière,recipe

In cooking lessons, deserts, french cuisine On October 11, 2011 0 Comments

Cream pudding is also known under the name crème pâtissière (French) or patisserie cream (English) . It is used in different products like cakes,pies,bread,desserts .These days you have… Read More »

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bavarois

milk bavarois, bavarian cream pudding ,base recipe,

In cooking lessons, deserts, french cuisine On October 9, 2011 0 Comments

Introduction Bavarois on a milk base is airy cold pudding based on milk and cream The less gelantine you use in the bavarois, the better the flavor will be. Bavarois… Read More »

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lamb fond

Basic Fond knowledge part VI Fond d’ agneau (lamb fond)

In cooking lessons, french cuisine, sauces On October 3, 2011 0 Comments

  Depending on what you want you can either brown the bones or not. When browning you will get brown lamb fond ( which for me has better… Read More »

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Basic knowledge part V fish fond

In cooking lessons, french cuisine, sauces On September 29, 2011 0 Comments

Fish fond certainly needed in every kitchen or home who does a lot with sea food. It gives a beautiful taste and so much body to your fish… Read More »

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Basic knowledge fond part IV Game fond

In cooking lessons, french cuisine, sauces On September 29, 2011 0 Comments

Maybe you allready made a brown fond and you will see it is not that big difference for a game fond..just some traditional spices are added to give… Read More »

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Basic FOND knowledge PART III brown veal fond

In cooking lessons, french cuisine, sauces On September 29, 2011 0 Comments

Now knowing how to make blanc fond we can continue on the flow chart with brown veal fond.Basicallyit is the almost the same as a blanc fond we… Read More »

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Basic FOND knowledge PART II fonds,glaces,fumets,essences making a BLANC VEAL FOND

In cooking lessons, french cuisine, sauces On September 26, 2011 0 Comments

Making a BLANC FOND DE VEAU or VEAL FOND Making this fond is without browing the bones. In PART I you can see in the flow chart that… Read More »

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Basic FOND knowledge PART I fonds,glaces,fumets,essences

In cooking lessons, french cuisine, sauces On September 25, 2011 0 Comments

Fond, Glaces and essences / Fund, glaces and essences Defination of a FOND A fund is a strong, liquid extract from bones or fish bones with a composition of vegetables,herbs and spices. The flavors of these ingredients are released when we cook this against boiiling point for a long period. In practice,… Read More »

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