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Le Cordon Bleu Paris

Techniques

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Technique: Prepare a mayonnaise
Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.

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Techniques

 

Technique: Peel and segment orange
This month, discover Le Cordon Bleu Chefs' technique for peeling and segmenting an orange! This technique can be also used for other citrus fruit.

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Technique : Prepare a Chantilly cream
Chantilly cream, a big favorite with food lovers, is extremely simple to prepare and will perfectly accompany a number of desserts. The key to success: Whipping cream, bowl and whisk that have all been chilled in the refrigerator.

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Technique : The best way to prepare soufflé dishes or ramekins
Prepare a soufflé using the recipe of your choice. The following technique is the same whatever the size of the ramekin or dish.

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Technique : Turning vegetables
Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye.

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Technique: Making sweet pastry dough
Le Cordon Bleu shows you how to make sweet pastry dough with a recipe that can be used for making any tart or tartlet.

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Technique: Preparing a crème anglaise
Le Cordon Bleu explains the crème anglaise technique, step by step, with this basic recipe that can be used in all situations.

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Technique: The best way to fill choux pastries
This technique will enable you to fill éclairs, religieuses or other choux pastries neatly and with ease!

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Technique: Prepare Sweet shortcrust pastry
Le Cordon Bleu shows you how to make sweet shortcrust pastry with a recipe that can be used for making any tart or tartlet.

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Technique : prepare a white chicken stock
Making stock remains one of the most fundamental techniques in French cuisine, and serves as the basis for sauces and soups. Although readily available in powdered form, stock is more delicately flavored when home made. It is easy to freeze and so can be made in large quantities and used for future occasions.

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Technique: Peeling and seeding tomatoes
In these step by step photos, a Le Cordon Bleu Chef shows you the technique for peeling and seeding tomatoes. This technique is essential when using tomatoes in a sauce, coulis, tartare or a soup.

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Technique: Prepare a pastry cream
Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.

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Technique: Filleting round fish
A certain amount of skill is required when filleting fish to make sure the fillets are removed in the correct way. Follow the Le Cordon Bleu Chefs technique to perfectly fillet your fish.

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Technique: Preparing Pasta dough
Learn how to make pasta dough so you can appreciate the flavor and quality of fresh pasta.

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Technique: Preparing and cooking green asparagus
To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique! Discover this technique which is taken from our book In the Kitchen with Le Cordon Bleu.

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Technique: The best way to prepare choux pastry dough
Le Cordon Bleu vous présente cette technique pas à pas, à travers une recette de pâte à choux basique, réutilisable en toutes circonstances.

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Technique: Clarifying Butter
Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed.

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Technique: Cleaning mussels
Whether cultivated or wild, mussels must be carefully cleaned before being cooked

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Technique: The best way to line a tart pan with pastry
Lining a tart pan correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.

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Technique: Preparing a whole breast of duck
The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras.

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Technique: Peeling chestnuts
Chestnuts have a hard, brittle shell and papery skin, both of which should be removed. Through different techniques, Le Cordon Bleu Chefs show you how.

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Technique: Vinaigrette
Discover the secrets to making the perfect vinaigrette!

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Technique: Peeling and de-germing garlic
This month, discover Le Cordon Bleu Chefs peeling and de-germing garlic technique!

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Technique : Kneading dough
Kneading is very important to distribute the yeast and allow gluten to develop. Le Cordon Bleu Chefs reveal the secrets of kneading dough.

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Technique - Making savory jelly
A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.

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Technique: making meringue
Meringue, a classic recipe in French pastry, is made with stiffly beaten egg whites and sugar.There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration.

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Opening and preparing scallops
In France, scallops – a delicious seafood delicacy greatly appreciated by the French – are in full season. Scallops can be bought without their shells, but amateurs enjoy preparing them from start to finish.

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How to serve and eat foie gras terrine
A few points in order to appreciate the refined flavor and delicate texture of foie gras

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The best way to temper chocolate
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures.

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