How to Cook Well : Frying
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.
How to Cook Well
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.
How to Cook Well : Baking
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 – …
How to Cook Well : Poaching
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! …
How to Cook Well : Roasting
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.
How to Cook Well : Barbecue & Grill
This time Raymond explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames..
How to Cook Well : Slow Cooking
Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin-starred chef. But first, he had to understand what happens to food when you cook it different ways.