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.
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How to Cook Well
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 hot pistachio soufflé with a rich and icy chocolate sorbet centre. 2. Baked cheese “fondue” Raymond Blanc offers two
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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 Jura region. A delicious poached peach with peach granita is the mouth-watering dessert. Poached salmon with cucumber, cauliflower and
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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.
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