LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Tuesday, August 09, 2005
#13 Les Recettes Traditionelles - Lapin à la Moutarde, Pommes Sautées à Cru
Rabbit day.
Fewer notes as this all gets easier to understand
but still, i need to better catch the instructions of the recipe.
Chef Bruno Stril
Most important:
Petite Pots de Crème: Vanille, Thé, Caramel
Caramel: "Dry Caramel": Heat sugar (only, no water, no cream) in pan. Do not put in a spoon, nor spatula, no ladle, nada. Shake pan to stir. When melted spatula's fine.
Cooked too much becomes bitter.
Help to clean pan by boiling water in it (dilution)
When mixing eggs & sugar: sugar onto eggs & mis/stir/whisk immediately - prevents sugar ctystalization on top
Artichauds Poivrade à la Grecque aux Légumes Printaniers
Young Artichokes "à la Grecque" Style with Spring Vegetables
New onions: divide big ones into 4, medium into 2
carrot: leave 2-3 cm green - cut in 2 pieces
keep things equal sized for equal cooking time
tomato: skinning: blanch 10 sec max: cool 1 min (v. cold water)
De-germ garlic - for dijestive reasons
Do not cover when cooking; colored dishes lose color when covered.
Lapin à la Moutarde, Pommes Sautées à Cru
Use rosemary stem as a brochet for liver & kidney - edible decoration
Must brown meat to develop flavor
Put shallot in after browning starts to avoid burning it
Standard temp for Roasting/Braizing is 200C
White meats (e.g. rabbit, chicken) must be cooked & not pink (exceptions: veal, pork - slightly pink in center)
When sauteing potatoes do not season - they'll stick
- be v. gentle when they're near cooked - they're fragile
- parsley at last minute & remove from heat - it'll lose color
Fewer notes as this all gets easier to understand
but still, i need to better catch the instructions of the recipe.
Chef Bruno Stril
Most important:
- how well it is cooked
- how well seasoned
Petite Pots de Crème: Vanille, Thé, Caramel
Caramel: "Dry Caramel": Heat sugar (only, no water, no cream) in pan. Do not put in a spoon, nor spatula, no ladle, nada. Shake pan to stir. When melted spatula's fine.
Cooked too much becomes bitter.
Help to clean pan by boiling water in it (dilution)
When mixing eggs & sugar: sugar onto eggs & mis/stir/whisk immediately - prevents sugar ctystalization on top
Artichauds Poivrade à la Grecque aux Légumes Printaniers
Young Artichokes "à la Grecque" Style with Spring Vegetables
New onions: divide big ones into 4, medium into 2
carrot: leave 2-3 cm green - cut in 2 pieces
keep things equal sized for equal cooking time
tomato: skinning: blanch 10 sec max: cool 1 min (v. cold water)
De-germ garlic - for dijestive reasons
Do not cover when cooking; colored dishes lose color when covered.
Lapin à la Moutarde, Pommes Sautées à Cru
Use rosemary stem as a brochet for liver & kidney - edible decoration
Must brown meat to develop flavor
Put shallot in after browning starts to avoid burning it
Standard temp for Roasting/Braizing is 200C
White meats (e.g. rabbit, chicken) must be cooked & not pink (exceptions: veal, pork - slightly pink in center)
When sauteing potatoes do not season - they'll stick
- be v. gentle when they're near cooked - they're fragile
- parsley at last minute & remove from heat - it'll lose color
posted by willson @ 08:58 
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