Read e-book online 101 Things I Learned in Culinary School PDF

By Louis Eguaras, Matthew Frederick

ISBN-10: 0446550302

ISBN-13: 9780446550307

Louis Eguaras, a well known chef on the Le sous-chef application on the California college of Culinary Arts, offers readers with a very good review of what's actually considering the education, cooking, and presentation of nutrients. He additionally presents useful insights into simply what's all for making this one's selected profession.

The ebook will characteristic a variety of illustrated classes, from tips on how to competently carry a knife... to the background of food... from nutrition coaching and presentation... to eating place hospitality and administration, and masses more.

The e-book might be offered within the distinct and highly-attractive packaged type of a hundred and one issues I discovered IN structure college, and should be the right present for someone who's wondering coming into culinary college, is already enrolled, or perhaps simply the informal chef.

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Cook the mussels about 4 minutes, turning them once or twice. When they have opened, let cool just long enough to be handled, then remove the shells, dropping the mussels into a small bowl. Pass the cooking liquid through a fine sieve lined with cheesecloth, and pour cold water without letting enough of the strained broth over the mussels to cover (This will keep them warm and them completely. moist. ) Reserve the rest of the broth. COOKING: Heat the olive oil in a large casserole, and add the mirepoix of onion, leek, and carrot.

Tap ( le beurre ) % pound cold butter between two sheets of plastic with a rolling pin in order to soften the consistency withits body. As soon as the butter is malleable, discard the plastic and, kneading with the palm of your hand, work in the reserved i/2 cup of flour, a little at a time. Keep the butter firm and mold it out destroying it into a square package. Lightly flour the work surface and circle large enough roll to enclose the butter 33 the chilled completely ( dough into a about 12 inches The Nouvelle Cuisine of Jean 6- Pierre Troisgros in diameter).

This time, continue to stir the soup. It will thicken Taste for seasoning, adding salt, a generous amount of freshly ground white pepper and, at the last moment before serving, a garniture of sliced almonds or croutons. To Soupe de carpe a CARP SOUP WITH FRESH HERBS * serve 6 or 8: 1 live carp, about 3 1/2 pounds (see Note) 1 onion, sliced Bouquet garni (sprigs of 2 cloves unpeeled Coarse 1 garlic, thyme and a bay leaf, tied crushed slightly salt pound spinach 14 ounces sorrel 3 V2' ounces parsley (1 large bunch) 31/2 ounces chervil (1 large bunch) 31/2 ounces watercress (1 bunch) 10 large fresh tarragon leaves 4 tablespoons butter, in all 2 cups creme fraiche (page 22) or heavy cream Freshly ground pepper Flour Oil for frying 43 together) The Nouvelle Cuisine of Jean & Pierre Troisgros Note: Carp is a freshwater "bottom" fish, particularly abundant in the Middle West and Eastern areas of the United States.

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101 Things I Learned in Culinary School by Louis Eguaras, Matthew Frederick

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