Read more about the article How to Cook Well : Baking
Raymond Blanc

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 - 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…

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Read more about the article How to Cook Well : Poaching
Poaching

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!     He shows how to cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his…

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