Jacques Pépin New Complete Techniques
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Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.
Based on Pépin?s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin'sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).
The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.
from cooking further and curdling. Combine well. 3. Place the mixture in an ice cream maker and make according to the manufacturer’s instructions (it should take from 30 to 45 minutes). Then tightly pack the ice cream in a bowl or other container, and place it in the freezer, covered, until serving time. 4. FOR THE SPICY CHERRIES IN WINE: Place the cherries, sugar, cinnamon, allspice, nutmeg, cloves, cayenne, vanilla, and dry red wine in a large saucepan, preferably stainless steel. Bring
unfortunately, does develop “hot spots” or patches of burn. The transfer of heat is fast but stainless steel does not retain heat well. Fortunately, stainless steel pans are now made with thick bottoms, and aluminum or copper “sandwiched” between layers of stainless steel. The dark cast iron skillet and kettle are good, sturdy, and practically indestructible. They are inexpensive, easy to care for and hold the heat fairly well. However, they are heavy and if not used often will get rusty, stain,
core end over it. 6. Trim the core. You should have a nice little package, slightly triangular. Sprinkle lightly with salt and pepper. Melt some butter in a large skillet. When hot, place the lettuce pieces, folded side up, one next to the other, in the skillet. Do not crowd the skillet. Cook on medium heat 4 to 6 minutes until slightly brown. Turn gently and cook 3 to 4 minutes on the other side. 7. Arrange on a serving platter, folded side down. You may coat the lettuce with a demi-glace,
minutes longer. Sprinkle the crabs with 1½ teaspoons fresh lemon juice. Serve immediately. How to Prepare Shrimp (Préparation des Crevettes) Shrimp (in the markets this refers usually to shrimp tails) are available in different sizes and prices. The large ones are very expensive. The smaller the shrimp, the less expensive they usually are. They always have the best flavor bought fresh and unshelled. For a shrimp cocktail, simply poach the shrimp with their shells in a vegetable stock
Leeks have to be cleaned properly because the centers are usually full of sand. Trim off the greener part of the leaves and wash them. Keep these leaves for stock or clarifying consommé. 2. Remove the roots. Remove the dried and yellowish skin around the leek, if any. Holding the leek, leafy side down, insert your knife through the white part approximately 2 inches (5 centimeters) down from the root, and cut through the entire length of the leek. 3. Repeat 2 or 3 times to split the leek