This time he explains frying - cooking in fat or oil. For Raymond it's a great quick technique that gives food a wonderful flavour, colour and texture.
Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Each episode he takes a cooking technique and shows how it can be used.
Raymond Blanc OBE is a French chef. He is one of Britain’s most respected chefs.
This edition looks at baking - cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb. He ends with two desserts. The first is a restaurant masterpiece - a pistachio souffle with a bitter cocoa sorbet inside - and is followed by a flourless chocolate cake. 1. Pistachio soufflé with bitter cocoa sorbet Raymond Blanc demonstrates the technique of baking by making a…
This episode is all about poaching - cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don't use an old egg! He shows how to cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his…
This episode is all about roasting - cooking in the dry heat of the oven using fat or oil to keep the surface of the food moist. For Raymond it is a technique that conjures up the wonderful smells of the kitchen at home.
This time Raymond explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames..