Jacques Pépin: Essential Techniques

[Music] [Applause] [Music] those are the technique that I use in my cooking whose technique I feel are essential for the seasoned cook as well as the nervous this technique are meant to stimulate you to excite you so that you get involved into the basics I use those techniques a turn in my book but they are more than that they're meant to be used in any cookbook that you have at home I hope you're going to enjoy them and happy cooking [Music] everything is important in the kitchen it's chilly even tying your apron and tying your towel usually you will fold it like that a couple of times no more to get a thicker stick your phone so that you don't burn yourself here you tie this around with a double knot and usually hide it underneath this way and then your towel take it by the corner shake it like that and you attach it to this one time and you come back another time so that it is attached you know it hold or if you have to take it out it comes out easily so here is the way of doing it one twice this now for very important for the chef's their extension of your finger physically you need three knife a shopping knife eight to 12 weeks depending on your hand utility knife and a paring knife yes probably of 200 knife in my house in any case the knife is made of teeth here and when you bang the knife around those teeth get out of whack anything which cut from a scalpel to a saw is made of teeth so you have to realign the teeth and you realign is by running it on a steel like this on the steel you have to be careful fail to apply pressure you have to cover the blade completely that is starting at the heel finishing at the top rather than at the center and not to move your wrist otherwise you take out that will realign the teeth but at some point there is no more teeth you have to other stone and it's usually a whetstone and you have to apply pressure on it about twenty-five to thirty degree angle times and sometimes you are very finishing stone which are very fine like this one or you can even use you an electric machine like this when you use that stone here because you see there is a segment of the stone and the knife which if you don't remove them with water oil will get back into the stone the stone will get like a piece of marble and it won't be abrasive anymore if the knife is sharp sharpen up it should be able to do this is a barrier of a ripe tomato that knife should be able to cut into it now the prepared edge of a knife is to grab the knife and glue it to your finger your finger or never this way all right this way and that time here if it's in front the tip will go you've seen the back people use it more on the side more in front doesn't really matter what is there I can look at you and shocked because that knife due to my finger that hand is just a dummy going up and down that handle there everything I push the knife wherever I put the knife you're going to go I don't really have to look at it it's so difficult but you have to learn how to do it down and forward usually practice with a cucumber the nice way of practicing you empty a cucumber with a spoon you go on one side you go back on the other side rather than try to go totally in the center will break the cucumber you go down and forward down and forward it's already the process of cutting down and forward and forward and eventually or backward or forward but during that motion of cutting if I slide the knife against my finger if I don't move that finger yeah that thing you'll start moving likely put you at the loop you know the little dancer if I move very slowly very slowly I'm going to are very very thin slice here I'm going to have extremely thin slice but I move very very slowly if I move a little faster very faster the point is that I will end up from a slice like this - like this - like this doesn't matter you hear the same sound it's a question of moving your finger back and forth when you use something like parsley you want to gather it into a bunch and slice it again something we did before then gather it together again now often people will put the palm of their hand on the table and cut it this way which is fine for certain things parsley as fiber the proper ways to have the front of the knife first because when the down go you will automatically have that motion of curry so this is the proper way Oh shopping Polly with that motion says when you cut out an onion again you cut in half and you go with you and your and you go far away and again cut this is that motion and then you want to cut across this way and finally again the some technique to get the smallest possible chopped onion this way if the knife is shot you won't cry because you won't release too much of the sulfuric acid which makes you cry likewise when you cut bread for example often people will put the on eye and apply pressure on this and here it what happened you crush the bread together what you have to do is to go down and forward down and forward really using the bridge from here to there that motion rather than crushing it that the basic principle of the knife the technique to so they are simple but a bit different with different pan can see a skillet like that it others way so the movement that you do is elliptical she come back on itself I cannot do that with a straight edge if I do this it will by against and back up to you on a straight edge like this you have to grab it and you have to really actually jump it not really in that movement but up jumping and that's all there is to it [Music] freshly grown paper is essential and I use black peppercorn that the one I like the best when the people come out like that you can really smell and taste the essential oil if you have favorite ground for weeks it doesn't have any taste burn your mouth doesn't have much taste sometime in Russia P you say use mignonette and me anise is crushed pepper like that usually black pepper you can use a crusher on like this but even easier you use a skillet and you make it roll on top of it you can see bring it back together what you use for a steak au poivre see the steak au poivre you dip you're stacking it on one side and on the other side and you sauteed this is mignonette there is many different cost ruapani on the market here I have three of the most common rabbit here this is for old wine and then the classic one used by most every when you open a bottle of wine often the summary I tell you to cut it here or underneath some insist underneath I mean what's important is that the wine itself when it's poured does not touch the metal the metal or plastic now most of the time so on this one here you would want to make sure that you go in the center of the core hold it a little bit and start pouring opening it with the first layer here this way and then lift it up go to the second level and lift it up again it's an easy way of opening it if you have an old bottle of wine what I like to do is just to cut the top this way and then using that two-pronged things well it's an old bottle of wine because often the [ __ ] would have a tendency to crumble so you use this one is longer than the other so you put one first then the other one and you can object so or move it this way back and forth to get it and here I probably have to put it between TVO between my leg to twist it like that and bring it back up you have made Noble in the cork at that one and if it's old and crumbly that's how you save it if I want to show that cork the way that I tear it on top I will cut that first level here leave that up put my cork in it fold it and I'll present my [ __ ] like that if you want to open champagne you first have to chill it and a common mistake is done people put right in there can we push it back in if you have to put water also that you have water very easy to go in and that which could've very fast if you really want to go even faster you put salt in it and the soul may get much colder and it will chill very fast and when you're ready to open it clean up your bottle of champagne on the bottom now you always have to watch out for the pressure in there find the little round thing of metal take this out there is usually a little red here it is yes and then you unscrew this putting your thumb on top of it just to make sure and then press it I'll have you move the cage out okay now the secret to open the bottle of champagne grab the bottom part of it your [ __ ] don't touch the cork turn the bottom part of it and theoretically shouldn't make much of a no it's just a little bit of no this way when you push our pan you always pour twice the first time the foam comes up so if you have several glass you sell them and you pour a second time after about something [Music] I'd like to present my borough nicely at the table when I have a party and often I put it into a little container like that very tight and I cover it with plastic wrap so it does not pick up taste in the refrigerator because butter will pick up taste in the refrigerator to make it a bit nicer you can do the fork let's say and just do a little design like this then you know going to my god and a couple of the leave of one edible flowers or another and I put it there and this is it it's a nice presentation of butter another way is using a paring knife and if you're buried the right temperature to scrape it on top of the butter like this and then you roll it around so that it comes to join on the other side at the beginning all the flowers where I can put it here and then you redo it you redo it again and the second one you do it in a tighter scroll like this to do the center of the flowers and then I will take this to put it directly in there there you see now you can use it right away of course put it on top of this but often I will put it directly into ice-cold water so it doesn't pick up any taste in the refrigerator it becomes very hard and then I can grab it like this one is hard now and I could roll the edge in paprika you know to give it a bit of color or like you know when you're serving something with a bullet of butter so you will have a little bit of too and that basically it you know you put it right on top and share it [Music] there is many way officially in baking as you have to know how to cut paper in one way or the other to fit your mold and I'm going to show you a few like starting with a cookie sheet like that so what I have to do this I better usually off of the paper use your hands is the best way half of the paper what you do after you fold the other half it's better on each side if you want to do a cookie sheet like that what you do in addition you fold it in four and from that part here which has no opening you make an incision here you know like this you got that here now what I do you open it I will put it butter side down first just to bar at the bottom then lift it up and put it back on the other side now it will glue to both sides look at what I did on the side here I will have those two things which are going to cross over two feet in the corner so this is totally molding when you do our ladder or something like this and you want it to be totally that's how you do it now when you do something wrong like that this is a flan ring with removable button you have to have a piece of paper which is at least a lot of this again it can be borrowed or not depending what you do that you fold it in half in quarter and after from that spot where you have no opening here you grab it and you do a triangle another triangle here smaller and smaller and another triangle here now I will measure this from the center here to here I'll probably cut it here because I need a little bit of the edge so I will cut it right around here to make sure that this will fit good on the side I will fringe the side a little bit with not with the scissor now I can open it you can keep it here in the corner when you have to put rice or pins in it sometime you cook something this way now if you do something like this like a cook glove or another cake with thing in the center you do the same thing again folding it in smaller and polar triangle the way measure this from the center here to here which is this and we measure it again so that from here on the center and if I have something to cool of this will fit exactly into my mold here maybe the one which is used the most is the collar collar copy and what you have to do is to cut a triangle like this a right hand triangle you remember a little bit your geometry you have to fold it in the center of the foot in this bring the other side back home and now with my son I go down and with my finger up putting it up to make it until I have a real point here and then I fold that inside you have to fold this carefully so that it doesn't undo we use hundreds of different way of using that in pastry one way often you put it in a glass it's easier to do the use of chocolate little bit of melted chocolate in there when you take it like this where you have the fold so you want you want to fold it on top of the seam here on one side the other side and back inside until it came to a very fine point here and then of course you use that to write happy birthday or I mean different type of decoration that you do of course with chocolate the way you cut the paper a special technique to do garlic you have heard of garlic like this please try to get the big leaves around like this and then you put it on the side with the palm of your hand the garlic will separate especially if the garlic that we dry like this one now you should always take the stem of the garlic and you mouth while doing it before you peel it because if you do it before you peel it when you crush it a little bit this way that will release the skin easily if you don't remove it before you have to remove it after and it's there - to this you can use garlic with a vegetable peeler like this to do garlic flake which are very nice to saute with pastel whatever very thin like this but conventionally the garlic is crushed when you crush it you bring it closer to here because you have to clear up your finger with that knife you go down on top of it and forward to release the essential oil there is two essential oil garlic which give you that sticky mixture that you have in it now can keep the palm of my hand on the table and just rock it and the reason is that this is crush and I clean my knife clean your knife a couple of time to really other puree of garlic classic way [Music] now when you do a carrot one of the mistake people don't cut the end of it first you should cut both hand do the vegetable peeler now the idea is not to go this way and then this way and do the end you do it in one time the thin part here and your finger cannot be higher than the carrot it does to clear the vegetable peeler so not this way this one it has to rotate on your hand into one straight because now the end is flat and that's it proper way of peeling a guarantee I love rich there is nothing like leek and potato soup when you buy a leek and sometime they can be expensive all your DS girl is that part then look at the outside like this maybe the first one is kind of tough while you see it early so I would remove that actually I wash that and keep it for stock the second leave is tender about here the third one tender about here the fourth one here maybe the fifth one and so forth I mean the idea is to go into the leek when it become lighter in color not really to remove all of this is it expensive then you want to wash it you open it in usually for going or six like this to expose the center it's really in the center that you will see that you have the dirt that's it so then you want to wash it wash it down there cold water you doing the thing is very good but certainly you have to wash it and even when you wash it after you slice it don't pull that into a colander but if I were to put my hand in the bottom of this there's a fair amount of dirt there so you use the leek in different way you can look it this way again the same slicing technique that we've done that would be for soup that would be for skew and as you can see it should be the light draining out of dark green I've found with the white of the leak here we do what we call a julienne but you do you cut the leek in half this has been organized by mother nature as you can see clip the root so that it all separated so you don't disturb it you fold it in half and then from the side here you slice it into what we call a julienne there is a long strip whose long strip which we use a great deal in modern cooking in a julienne oblique when you buy asparagus look at them I have two type of asparagus here this one or that tied head like the board of a flower that's what you want firm very firm thick fat and firm this one is already you see the flowers the petal of the flowers are opening more flexible is a much older specimen so I would go for this the asparagus is going to be good from here to there and what its charge color this is going to be tough so I feel that lower part of the asparagus or the word I have to get rid of it which is a shame so you the vegetable peeler put it flat on the table not with your hand underneath video too high don't lift obvious very good because it will crack and make it roll and start here go right against your finger you don't have to worry you're not going to cut yourself here cool you go all around it's like you know a flower that you've done and at the end now you can break it now that part is just a standard at that part now the asparagus can be cooked whole which is often that I do and sometimes we cut them on a bias to saute them this way in a skillet after I could just saute with a little bit of our delicious whenever the kid we really have to string the beans on each side of the beans now beans to note a string anymore yet when you do peas for example and you have to open on the side where there is a ridge that's why you have to put your your sermon up on them this way there is different size in the pod usually and then you run them this way sometimes the snow peas or snap peas are string so you stop note on the side of the the flowers here you're on the other side and go and go down you see and then you twist around break it on the other side and go down on the other side when you get to fava beans you take them out like the peas again they are bigger more cottony and must recipe will tell you to remove the shell from the outside so what you do is to drop this in boiling water for a minute or so and after that you take just a little bit of the skin here and then you press and it will come out that the easiest way of doing it I often you the corner of cones in my recipe we either saute or in the food processor sometimes even in the planner to make a real puree and cook it to make like fresh polenta and when you cut the cone you know I cut it in that direction you can cut it in that direction but often people will take their own life and apply pressure here and as you can see it is not easy why be cold I'm using about one inch from the center of the knife here not the wrong position of the knife from that position I turn here I start here and I finish there and all of a sudden it's light very easily as you can see because I am using the knife the right way it's a small detail will make a difference you can scrape this this is the proper way during your life [Music] too often when I go into the kitchen I see the stem of the broccoli in the garbage cans of course the head of the broccoli of the flower should be separated into little flower like this but this in my opinion if the best part of the broccoli providing that you peel it and there is a thick heavy peel you know that you will honor the outside here and you can do it in a different way in a julienne or saute it but certainly that part here is the best part of the broccoli it comes like this same thing on the cauliflower and you can see it here this is standard much more tender than that will never throw out the stem of your broccoli when you do spinach you know when you have the baby spinach like the one in the center here then you keep the whole leaves of course when it come to the outside and those are not too large but sometimes they are even much larger than that what you have to do is to fold the leaves of the spinach and and put it out here and this is the way and don't throw that out - you can make a soup with it [Music] when you cook all artichoke you want to cut the end of the leave like I'm doing here because there is prettier on it and you want to buy beaut beautiful artichoke you cook that in boiling water wet enough so that they are tender and then you remove the center and the choke however when you go to the market when I go to the market and if I see some artichokes and this one are still pretty nice but they're already pretty yellow and that's when you buy them for artichoke bottom they are less expensive so first don't throw out the stem again this time you want to peel it just like you do for the broccoli or I put a little bit of lemon juice because that's the discolor and then you cook it this is very tender when it's cooked now if you don't know how to do an artichoke it's a bit tricky so you have to do what I'm doing here at least a few times to get into the mood and what I'm doing here I'm doing actually the same way you would do if I was eating an artichoke I'm breaking the other shot and pulling down and you can see that here and here where the meat should be it's there right there because I brake and pull bright and pull break and pull if I pull it this way and I remove the piece of meat here is which I shouldn't so I do that to be all around at least all of the bottom of the artichoke is clear so I know I'm not going to cut into it with my knife then I cut the top how do you do normally we can use a small knife you can actually use a good vegetable peeler and just clean it on the outside and that for people who've never done an artichoke bottom probably the safest way of doing it because often we have a tannish occur into it you do an edge here and that said you want to put some lemon on it could you cook it with a little bit of lemon this becomes a receptacle and you fill it up with spinach or a poached eggs or anything you want so here it is tough to be now if you're a bit more proficient with the knife as professional conventionally the way we do it we correctly and I turn around with the knife this way you can see here it's like a cone and I have done here and I can remove the front I can cure it up to here actually those leave a pretty tender I can remove the center here with that I can cook as well and now I'm left with that piece and this is what we call turning and artichokes nothing that my knife is straight up I go one layer of straight up because there is an angle here when I get to the end of this my knife goes this way and I do another turn around I don't stop in between of course when I get to the end I go flatter and I continue again so this is the process of turning keep turning turning to only enough to show you know turning a nasty shot you see the process here even if there is a little bit of going left over it's fine and it artist shocked are placed into water lemon juice a dash of olive oil if you want and you cook them what you can see here I have those leaf from the inside this one I left the stem out of it which you can do this way but you see that the center the choke should slide out very easily and now I can it can be stuffed with something or cut into Quora like this which look good you can keep them basically a week in your refrigerator fill them up when you need it the poached eggs or whatever technique of artichoke bottom [Music] in many recipes that I used pepper I like to peel the paper sometime I put it on top of the stove or under the broiler and I char it all around and you put it in a bag let it steam 5 6 minutes and the skin peeled up it's one way of doing it but often if I have one I may do a vegetable peeler with that and then along the way obviously as you can see there is split here and I don't have access with my vegetable peeler to do a split here so you go all around wherever you can get it and in the bottom and now I cut right into a split here let's say here there here and there so that by the time I take it out I take the inside out now I have access to the edge so now I peel the edge bring a little bit of skin left and carrot in different way put it flat in little dice we call a boyars you know that you wanna shoot a well then you want to do it in too strict one or the other this is an easy and a good way of peeling pepper then when using tomato very often the recipe asks you to peel the tomato see the tomato you can peel it in many different ways this one you are paid on a fork or on a knife like that right above the gas stove and it will burn and shove the skin which are you can see after that slide out very easily and it also imparts a little bit of taste to the tomato the most common way is probably to put it in boiling water like I am here how long do you leave it deepening the tomato is really like like 10 second is not to write a bit longer often people chalk it in cold water after I don't really do it I think it kind of time to taste some taste out of it now you can do it with a knife as well especially if you have tend to keep the skin for one reason or another for example here with the knife I will my knife in a jigsaw fashion I go this way I make a base and I will turn around and you can see my knife is moving up and down I'm sewing like in a jigsaw fashion I'm doing one Street here I'm going one peel and I stop the peel here and I'm doing a second peel to add to it if I do this it's because I want to use this other flower so the base is there I can put that right on the base see it will hold nicely and then with this one and you can see the edge because I showing it around I do a very tight scroll out of this and that tight scroll I will of course place in the center of my tomato here to finish the rolls here we are actually I could have used also a vegetable peeler and you can see here the vegetable peeler work absolutely wonderful for that this is a ferreted edge vegetable peeler and it works very well but when you have a tomato like this very often recipients you to see it you should carry it across that is perpendicular perpendicular to the stem across and then you press out the seed and the juice all of that you keep for stuck when I have a nice tomato which is ripe like that I could take a piece of this I took a a clean towel put that in the middle of it and I can do my own cherry tomato any site that I want and then you can open it of course you have a nice bowl of tomato here and you can put them on a little skillet brush it with a little water dash of salt warm it up to serve it as a garnish you know for one fish or another the rest of the tomato is usually cut into dice like this and saute and what we call a composite the mirror [Music] but I work in Paris in the 50s in big restaurant like the planet and a Maxim when we came in the morning the potato we're done they were appealed and we are cut like this very often nothing was wasted all the trimming were there and this is the way it was done you know you cut the potato this way one two three and yet you bascule ate the potato this way one two three and you have a perfect parallelepiped so : this in turn were cut in this way very thin and the thin potato we piled us and cut into what we call pump eyes that is true potato and then the next one was cut into about that size stick of potato and that was matchstick potato which we go french fries and then large one we occurred like that what we call bonus potato this way all of that we are fry like white with the potato cut into pieces like this and eventually turn into football shape like this is the classic way of different size you cut and you love to quit we do that with carrot and if I recall exactly at the time the chef wanted seven face seven thousand it's potato don't really matter another way that we cut potato was to use the mandolin here one of those in slice or different way I choose to do this one with the skin own you cut this way and you have one cut with line and then you touch the other side and if you turn each time and tweet you end up with what we call waffle potato we know those potato which are like little waffle those potato that you fry put them in the fryer and from this I've got to get your waffle potato nice and crispy [Music] when you use an apple you have to core it first this is a technique which is very good but you have to be very careful if you don't do it properly you will hurt yourself I put my thumb here and I have the point of mine I fear the power of the knife cannot go lower than my son I don't have my thumb here I'm this way I will go into my hand - first I place my thumb on top of it plant the knife around and turn around my son or you can see here there's no danger of curling I can even use this actually as a decoration in my dessert the same thing on the other side again with my son now I start peeling with the knife here and as you can see I'm holding the knife almost at the end and I'm cutting with the point of the knife by little strict because of the texture of the apple not tip that my left hand I'm right-handed he's pushing the Apple into the knife almost as much on the other side now this you carry in half again the same technique my thumb here and I will turn around again to remove the core here now you can say well I do that with a melon baller fine it works this is faster then after we slice it you will take the end of your Apple and keep only the center slice which are the same size this the trimming of the Apple is usually coffee cut just imagine that this is a dough I'm doing a tart or something I will put that on the dough spread it out on the dough and then I can't take my Apple like a deck of card spread it out this way to arrange them right on top of my Apple again it's a question of speed and efficiency in the kitchen and that sample [Music] if you want to take the cedar of pomegranate here is the way you do it I use a fork here to push inside the back of it and cut it into one several piece like this and then I do it in water right on top you take a very sturdy spoon and as you can see everything comes out and I do it in water so that if there is a little bit of the white stuff it comes to the top and you can remove it removing the skin or pomegranate I use a lot of origin made the sale and very often I do candied orange peel and I use a vegetable peeler like that to get nice equal thin strip because what you want is only the surface of the skin that's where you have all of the essential oil and even I can eat them this way sometime I fold this in half and do a julienne out of it that's what we use it for like a token oh ha you know you wouldn't want to do this to put in the sauce or the strip like this are very nice what you don't want is strip cut with a knife which is that thick we could the piece underneath the piston and this is kind of beer I mean it's not that you cannot use it you can use it but you have to blanch it around time because it's better you see this is in the skin as I said that the essential oil is you see if I do it press on this here you can see that in the skin of the orange lemon tangerine and all that you have the resin channel that would give you the taste in a dish more actually than the juice of the orange which is citric acid now when you want to grade it another way to use it is with one of those small grater you can use this and that really again take only the surface of the skin which is what you want when you finish this you want to bang that on each side to remove that from this and this is a very potent very strong seeing that you put like in a custard or something like this now if you want to take the skin out of the orange you start on one hand and that point you going to so again when I did an apple my knife was here when I did tomato my knife was here when I do this my knife is the texture of it so I start cutting around and you want to cut until the orange is totally nude that is all the pit is removed so you cut around you know in a jigsaw fashion again see this one has a very thick skin you know depending the time of the year usually I mean I try to use seedless orange you know large who is not too much of a skin this one is last but that the way that the market sometime works out better than other time okay - my arrange as you can see are shrunk considerably but this is the way it should should look now if I want to remove the segment in between recibió the segment I go from one side on one edge of the segment to the other edge and that way it's much better when you don't have seed inside now the next one you go next to the segment you twist your knife around and it comes next to the next membrane and so forth that will cut that around some slice will be bigger than other up to the end and I keep the juice anyway but basically what I am left with is the membrane here that's it and that makes me a beautiful desert just without it cookie or a piece of boyish I refuse a lot of lemon in my cooking in my baking often you need the juice of lemon if use you know roll it on the table like that it's suffering a little bit and you get more juice you can drop it in boiling water for 10 second you can put it in the microwave oven 5 10 second as well and heat tend to get more juice out of it one thing that you should know is that you don't cut your lemon in the center you cut on the side here not in the center I learned that in Mexico and here you get much more juice out of it by doing it this way now the decoration of lemon there is many many different way of doing it certainly when I was an apprentice one way was just to cut the Ryan around like this I mean actually we cut it twice this way and that way for the decoration and just made a nut out of this you can do that of course with orange we do that with grapefruit and the question of presentation on the plate is relatively important but a nice plate you can put a little thing of pasta in the center a classic way of doing it the Eternity is to cut it into teeth like this but I'm going to do here but actually I started doing the regular teeth you will see that I'm going to cut the teeth in a kind of bias not straight down and I will have a spiral effect then you're going to have that spiral effect which is a little fancier than the regular one and this is a decoration for lemon [Music] when you use eggs a common mistake you know is to break the egg on something pointed like this what that does eat go inside and traduce bacteria from the shell into the eggs and often break the yolk so what I do I already break it on something flat like this now this is the world like to separate the eggs I put them all of that rather rather than going from one shell to the other I find out that the real or way that leads like a quarter of the egg white which stays stuck around the yolk or in the shell when you beat an egg white properly you get one cup of egg white on objects so if you mix like a quarter in each eggs your proportion are off so I cut them this way and grab the yolk out you can see here that yolk are good from one end to the other and that would include trying to separate what I have here which is the chalice of the eggs it's on the one side and also on the other side you know sometime it's longer the janitor at the egg is actually a seen you which hold that yolk in suspension in the center of the shell it has nothing to do with like the germ of the eggs or anything like this can freeze your egg white easily and each egg white will fit in one of those Ice Cube container another large one so it's an easy way when they are frozen you put them in a bag the egg yolk don't freeze well you have to go lower your temperature before the bacteria I'm going to make a mayonnaise now to show you to make a mayonnaise put our small eggs - I have three right Mustard's the proportion there are not that important salt pepper grant saying if that if I had to a yolk rather than three did work tried a bit left or a bit more mustard it would work just as well and a dash vinegar okay this is the base of your mayonnaise that you work at and then to that you have to have the oil the most important thing that you have to Borella the oil cannot be ice-cold you know sometimes it's difficult to hold and pour at the same time so my friend gave me this which is really terrific you push it on it and then look at that all by itself but then i pour the oil in it you're supposed to go very slowly when you put the oil tell you the truth you don't have to do that slowly and again the oil you can have a little bit of for example I don't know walnut oil which is a very strong in flavor you would want to use that maybe with a camera oil but then after the oil and after peanut oil or something like this and basically my mayonnaise is finish here but you can see then open the door they get together and they get to be you know that consistency of a mayonnaise it is true however if I pull that oil way way too fast here in great quantity then it will break down or if you have it in your refrigerator and you take it out of your future ice cold it will break down and this is what it will look like when it's break down it's all broken and separated I can take one egg yolk or a bit of vinegar or some must out anything that I put in to start with and stop putting it back together I can even try to do it in the same bowl I put a little bit of that on the side here and I will put the point of my butt just in this and make the top of it just the top of it to know is very getting smooth together and that thing is getting smooth together if a team moves together I will go slightly deeper in the bowl with my wish then I will get a little deeper a little deeper and now basically I'm at the bottom of the bowl so we'll try to do and basically the mayonnaise in it is the mayonnaise now is back together you want to present the millionaire's this way a nice way is to put it into a little ball like this we garnish the mayonnaise with all kind of thing at the charge name it become a tartar sauce a gravies and so forth I like usually to me then when I do that I turn the bowl I don't turn the spatula to make it smooth on top and then after you can move the spatula if you want to go a bit farther I did that tomato before the tomato rose it would be nice right on top of it to do a nice presentation of mayor of [Music] one of the greatest thing to eat eat eggs hundreds of reishi P Colonel egg scramble fried so the hot cooked egg and so this and any country in the world usually can afford eggs and most of the protein in many country come from eggs when I cook a hot cooked egg on the wrong part of the eggs I make a hole here with a pin cuz there is an air chamber and I put that in boiling water the pressure is released to my eggs never crack in the water this is the raw eggs if I spin it like this it doesn't spin because it's liquid inside that egg is cooked cause if I spin it it will basically stand up because it's totally solid you get it now one of the best way to peel the egg is under water because what you have to do after you crack the egg you have to go through the shell and there is there is a little skin underneath you have to go under that skin so the water goes under that skin when the water goes under the skin under running water it makes it easy to peel that egg is art cooked and it's out cooked properly because you don't see any grain around the yolk why we could as the earth got into water the sulfur in the egg white goes to out the center of the eggs and it had a physical reaction with the iron in the egg yolk which give you that green tinge to us one of the eggs is cooked you lift it out of the water drop it involved in the heist cold water not for like 30 seconds long enough to the cold good inside the sulfur fill it and cross the egg white and dissipate in the water to that very important 10 minute 10 minute eggs about 9 9 10 minute depending on the side of it now this is enough male we call male it means certain French is like a soft it's like a poached eggs it should have that texture here in the center and that's cooked like 6 minutes but instead of cooking it as a poached egg you cook it just like a hard cooked eggs but for 6 minutes and those are eggs which we are cooked in the circulator whose were cooked at $149 1 hour and it's interesting like that because they come out of the shell when you take them out you see this way and you can see this is the eggs cooked in the circulator cook this way the texture is quite interesting because the white and the yolk is almost the same consistency night and soft and creamy it's somewhat between an art cooked eggs and a poached egg absolutely delicious this way to one of my favorite way of making eggs and my wife too is after cut the cocoa did a small thing like that we call like a coat a little frame old and you post your eggs in it like India I'm gonna put a bit of cracked pepper some salt in the bottom I may even coat it with herbs so you could have all kind of different type of any herb that you will have in your in your garden that you will do it here and then we break the eggs on top of it right there beautiful egg another one here okay and we cook the eggs you put them this way and cover it so that the steam comes on top and that will take about four minutes for five minutes to cook and you can see now I can see the yolk the texture that it is so this is my after cut but that's enough muli especially if you put but I did hear something around so you do that on a toast like this turn it upside down shake it a little bit so here I have my fqo cut this way and Affco [ __ ] mullah and the center again should be about a soft eggs yeah this is the right texture that you will have in the center of that eggs just like this I [Music] want to show you another egg that we do often in France with chill avoid fried eggs we actually fried it into a deep frying this way now you have to be ready with 2 spoon getting around and you actually get close to it and go right into the oil and what I do here I bring the white you have to bring the white around the yolk this way it doesn't actually absorb much oil you know and see now it brought around so I can turn it around let it brown on each side and you want to cook that for about a minute minute and a half depending on the temperature of your oil so that the inside is like a soft-boiled eggs at the beginning if you don't gather it together the white goes all over the place so this is about cooked enough I can remove it now thing putting it on a plate this side or on this side both side oh nice and I can show you the texture of it the texture of it will be basically should be basically as I say like a poached egg this is the earthly fried eggs a French omelet is not better than an omelet you making a diner here to make in fact the way my mother makes a ROM --let and most people in France exactly the same however this is a classic French omelet 3 X old pepper a little piece of butter in there and we're going to do it in a very creamy creamy way with very tight curl the curl of to be very tight conventionally you would let that take and bring this occasionally to a flash car in the front sublet you will make this all the time to make it very creamy you don't even want to let the top of the omelette Brown you get that we stuff on the eggs and you will see there at the end here when I'm ready to roll it close to now I will bring all of my mixture right at the end here it's still very soft as you can see here and I'm rolling believe it one layer it like rolling a carpet you know the whole thickness is here bringing that around bringing one lip here now the lip should be a Halfmoon there bring this around bang the side of your dishes to bring the other lip back up bringing down on top of it this is the time now that you would want to stuff it if you want it to stuff it now you want to charge hang to avarice bang it on the side it really come to the edge of the pan put your serving platter right against it and over it now that omelette should be very creamy no pleat on top of it golden and very moist in the center if I cut the center of it you will see that the center is going to be very soft and creamy which should be with tight curl but the joy of winter for me is Sweden oyster and clam any type of you know seafood like that which is nice and cold in winter of course you have to open it there is different opener this one that one the classic one this one I tend to prefer the pointy one and a photo small miyagi oyster usually you go to add the inch here at the end and I sell it a little bit and I'll crack it open and run it close to the shell so you want to cut the abducting muscle that you have here this is what's holding the the oyster up to the chin and then you want to go underneath like that to separate it and now that said it's ready to eat fresh very juicy when you open clam clam up different size and those are cherry stone type again the classic way is probably to open it at the injurer and it's a bit difficult you really have to apply a lot of pressure here to crack it open that's it you want to open it this way and cut also the other abducting was all that one way this is not my favorite way of doing it I tend to use a regular knife a paring knife or something like this and put it flat like this time I need my glasses to be sure that I am on the you know right in the middle of the end and I use those finger here to press inside to go into the muscle cut it open again cut this one here this one here to bring it here of course if you get little neck muscles they are smaller than that and this is the cherry stone and you have the technique and you have the very large one that we call the po hook and that's what I enjoy with my family a good glass of wine white wine in the winter you can buy your can americlean but very often they come this way at the market and you know you have to know how to clean them so basically you pull out the inside this way see that long thing you can see the eye you know of the animal here what you do you cut right above the eye and inside that part of it if I press open during that he'll run think um this is the beak I will remove that the big and that of course is fried or whatever fact this is the best part of it in my opinion now for the body usually you want to remove the skin and after you do that in water or under running water but usually it come out pretty good pretty easy to remove that skin some people actually don't even bother removing that skin and then inside here if you touch you will not eat that there is a piece it's a bone it actually the pan they call that and it's a cartilage pull out that cartilage here you want to cut it into round ring if you want to fry ring or calamari or you want to open it or this way no you use it in one way order to use it sometime in long strip like this that's very tender kanri wash it [Music] the shrimp usually will come without the head they compare wait if you buy for example 1528 mean that there is 15 to 20 to the pound 40 to 50 they are much smaller of 40 or 50 to the pound if you buy undertand revival it's less than 10 to the pound and they are more and more expensive usually here you go around just to remove the shell here most of the time or very often people leave the tail I usually remove the 35 remove the that I kind of press it a little bit here and kind of pull on it to try to get the tail here see the meat of the tail it inside now after that cut the top you can see right to color here that there is a dark line and that dark this is the intestinal tract which you do want to remove and then after you wash it and that's how you clean your shrimp [Music] I'm cooking lobster today when you buy lobster usually a tend to favor the female with the eggs in it and a bit tender usually the body is slightly wider but where you can see it it there you can see that this one is a male the last two appendage here which goes between the rib are longer and hath such a shell and the body is slightly narrower here the body is slightly wider the female and you have those last two appendage are much more you know much smaller so to kill a lobster to grill it you have to cut where the line he is in between the eye and the lobster don't have a brain is just a a central nervous system so you go down there and that's it so you turn it around and continue on the same line to cut it into two piece we can see it here now I removed the rubber band here and you can see that in there between between the eye where I cut here there is that bag this is the stomach usually full of gravel and that you remove the green here will turn bright red while it cook this is the rule the female the pale green here is the Tamil a the liver of the Tamil a that the male are as well at the females but that green deep green room only the females it because this is the room to grill it you put it this way you want to break the club because otherwise it makes it harder to take a towel on top to crack it this way you know it's cracked and that's all there is to I like to do it fresh like this sometime we put a little bit of airbrush stuffing inside here some olive oil on top and up under the broiler for a few minute very often the lobster is poached of course and they're different for poaching it depending the size hat you are I tend to put it sometime just in boiling water let it come back to a boil maybe boil a minute or so and leave it on the side and you have to take the meat out of it take the meat out of it the first thing you do you break the tail and then usually you want to keep all that juice for your mix to a mayonnaise or whatever you crack the tail this way and then get that Lobster was just cooked and that you can pull this out here usually the the lobster will give you about a quarter of his weight I'm saying that a pound lobster will give you four ounces of meat often we eat a great deal of lobster in summer but we think it'll up to a season when in fact it's better in winter winter up the hot shell lobster summer off and the soft shell lobster up less meat in it so the front is there you wanna take the juice as I say again and keep the stomach here I didn't split it in half so the stomach even one piece here which hit that bag that fact arrived so you split in the other lobster this would be the stomachs here full of gravel inside okay sometimes we keep the end of it for decoration and the tail and now we break this you want to break it at that joint aficionado will tell you that that particular joint is the best part of the lobster this is the crusher this year the pincher the long one and at the stronger one to remove the meat here you want to break this at the John pull out the bone there is a bone inside here which will come out and the meat you see if you wiggle it right that bone which is inside the meat comes out and the meat which is inside there stay there break it it's always better to cover it and as you can see this one for a big club like this are the relatively small pieces of meat which is right there when you have it--people to eat lobster you know you are them give them one of those not cracker and they fight with it but this is the joy of eating lobster in Submariner I have that whole piece of meat inside the claw here he's coming out now with that first talk which I say is the best here there right away here for that one here now that the tail itself is carrying half for nationally to look if there is any intestinal tract this one seemed to be clean so we'll put it back there an often the lobster will be presented this way with the front of the lobster here the one here you can do a post base with the London issue of the whole meat of the lobster right there [Music] now when I have a fish to scale that happen nothing at my house I tend to do it in a plastic bag like this or the way you make a real mess out of the kitchen a serrated edge knife goes well with it so in that kid I use the shell of an oyster or clam and I go directly in it like this and I scrape it I don't have to worry about where those can land up here and that makes my wife happy I'll do it on this side I'm gonna flip the fish over again on the other side okay so those scale otherwise really gets all over the place so what I have to do now is to run that fish before I can run it out [Music] and now when you're ready to you know feeder your sermon place your knife under the gear here to put it flat on the central bone I just follow the central bone this way now I cut flat on the bone to the bone being flat here there is a little recessed right there so there is a little bit of meat then I'm going to remove not to waste anything and we can use that for Kosta this and on this side now here what you want to do is to remove the rib cage that we are here slide your knife underneath and gently slide it keeping your knife as flat as you can the belly is pretty thin so you have to use your knife flat remember there is ribcage and above the ribcage there is a Serie of bone would have been cut to it so you can remove it with a plier in this way they usually come out good because this is a fatty fish you do that with a fish which is drier like a bath and all that often when you pull out those bone it's stick you tear out the meat if this happened what you would want is to take a bone like that put your finger around and all the flesh while you're pulling this out so you avoid tearing the flesh it's not the case in the salmon that's it all the bone is here I think I think there is about twenty something when you get bone we can take the skin out of it now we need to take the skin for certain recipe put it flat hold it at the end and move your knife in the jigsaw fashion still pulling the skin of course can be used can be placed in in the oven a little bit of oil salt on top of it and it can dry out to make crackling to use in salad or ala garnish on the top of the fish under the skin with always that layer of darker flesh again using your knife flat you want to remove most of it some people keep it this is a type of meat which will turn really black when it's cooked and it's much stronger in taste so I will remove it you can cut the belly and use it for the best stuff time and it's important that you cut that meat with a knife rather than putting it in the food processor otherwise it gets very pasty then of course they're your friend we'll use that for steak or gravlax that for example if I'd wanna stand gravlax I will cut like if an we are carrying smoked salmon into infants trip I will use a little bit of salt in the bottom vector and you can do large platter of this or individual platter place it right on top by the time the salt is melted the salmon is cured a little more salt on top we can put a piece of plastic wrap put another plate on top of it - a second one the third one and they are ready now to be decorated and finished with a bit of oil that's out I'm going to put salt pepper and in the oven not too many things dash of Tabasco a good dash of olive oil here maybe some shine and that's a fresh stuff okay I can miss this and as you notice I have not told any vinegar or lemon juice in it I could if I put the lemon juice the citric acid will discolor the salmon going to eat the protein and it will change color what I want to do here is to cut a strip of cucumber you leave the skin on I do that often season that with a dash of soul and some type a dash of vinegar and that's it it cured I would use it for this top of the play here to do a bed which would be very nice but the question is not a question of being nice it's a question of being good and then my tapa in the center and I can serve it just like this if I want to be extremely lavish and what I would want to do is to put a bit of caviar on the top and I have here a press caviar pressed have here called Piyush niya in Russian and it's extremely concentrated in taste the advantage however that you can predict Lee molded the way you want but I'm doing it here to have a little couple of teaspoon of it I can roll it with the rolling pin or just press it with my hand I'm doing here in a beautiful around I can use the same thing of my caveat to cut this to get it the same size remove the outside here that makes it of course a bit more expensive with certainly very elegant a special dish and then probably a few capers around and a little bit of very good olive oil okay and I will have here a great data of salmon for the gravlax here you can do the same ID here I have some deal so did it already I have a couple of I'll leave here I can chop it coughing I don't piece of red onion or shallots or regular onion and a bit more of olive oil of course and you have a great gravlax Sammy and this is a couple of the many many dish that you can make with salmon therefore a good cook it's good to know how to clean fish first you buy them less expensively and you already need the bone anyway to do stuck this is monkfish also called angler fish good fish frog fish lot usually we call that lot in France it's great well there's only one single bone in the center you have to follow with your knife is a single bone you have to the enormous fillet on the side there is no bone in those fillet the head of their animal of that fish is almost twice as large of the body if there any matter what the other head would come up to here about really ugly fish but beautiful flesh you go on the side there is a big black flesh here and I am going on the side to turn around it separate I'm using my knife you're kind of rolling it undecidability to get the whole fillet out very white beautiful flesh here okay under the medallion and so take one well the other when you use a little bass like this you do it without without the fillet and without the fillet what you do you cut under the gear like this to go flat on top of the steel app and you want to follow the central bone here to the yarn up to almost the end you can flip this over if you want stop there if you have to remove the skin again in one strike I will have that finger here on the other side we have to fill a staff to remove bone of the rib cage but this is beautiful meat very wide very firm very tender we are here [Music] there is certain type of fish like a salmon 10.7 I'll give you five on the flesh by the time you get to something like a soul it's one two for the Fallen fillet that you have around here you can see there is a mask here the bone goes up to that point it's only this which is the meat so the first thing you have to do is to cut the head against and using Caesar as well the liver here with a lot of liver thought of guts when there is roll I used to keep the rule and cook the rope my wife loved the role of fish I'm gonna use a scissor here to cut and I will follow that line here which is actually the line of bone I know it seemed that you're removing a lot but this is all bone now if I pose the fish when I pose the fish dog bone may give me some taste to the stock so so I make her it more here but there is all our old Bowl for a fish that I'm going to saute I mean hundreds of different type of soul the best in my opinion is still the dollar soul but the flesh is so firm you can saute it like a steak and on the barbecue I like to keep the white /on I just kill it some people remove it and to like it as you can see the scale are very small and it Brown better when you brown it on the white skin for the black skin here I remove it you can't stop you can't start from the tail or here you can get a little corner it's great top to put it on that's a little bit alone lefty and that said that salt is ready to be sought they ought to be poached the sole is cooked now you can see it's a little bit of lemon juice make a foam going to do some shine on top of it and then you could serve it this way conventionally it is born out to go it out you follow the line in the center and then with your knife you pull it out you can see that it will separate just at the bone because it's well cooked still a little pink in the center I move it on this side and now that I open both side I can remove actually that bone which I can lift up just like this what usually come in one piece I pretend I'm in the dining room and I'm not using my finger and then you can place that filets back on top here and there and actually you can serve it on a plate or actually it's just as well so into this probably baste it with a little bit of that butter and this is it a sermon here chicken is certainly the most used meet at my house in O'Brien gray on saute poach and so forth this is a roast chicken and for our roast chicken I do remove the wishbone which is here you go with your knife on one side and the other side and then with your index finger and your thumb you go along the bone get the end of it with the Sun put your thumb in the back of it and bring it back in front to get that triangle here that we call the wishbone here that wishbone which is right there which is you know problem when you carve in the dining room so now it's free usually for the roast chicken I remove those two the wing here and there I will show you two way of crossing chicken one without a needle one with a little one or the other make sure that you use kitchen twine and the one without leader you slide it underneath and you cross above then you go under the tip of the drumstick and close and bring the chicken on the side and if I had not remove the wing I could have anchor it behind the wing but the wing has been removed to anchor it behind the neck here they anchor it we are in the next I have the road peace you do one two even three turn because when you put it out there then it doesn't release then you do a double nut that's it usually you're going to roast it 2025 minutes on one side 2025 minutes on the other side and then you finish it on the back and baste it as we go along now if you want to use the crossing needle which certainly were with an apprentice you trusting this all there is at least three different ways with the trusty little but I will show you one and you go in the center you go here in a bone you will notice that there is a bone here but there is a soft part in one of the bone here and that soft I'll go right in very easily and you come back in the center of the leg here pull out you're trusting they don't put the chicken on this back from here you go through this if you have enough skin up you should try to take the skin with it again into your the wing now back on its back so remember that I went from that subpar in the bone to the middle of this across here now I do the reverse for the center or the Boone and that such spot right there good that's it and then above the leg here to finish right there turn it again a couple of time do a double knot and that's it but she can be ready to be roasted when you cut chicken first you I will remove that wishbone yeah we'll remove this and now to separate the chicken one of the mistake is to try to cut here use the weight of the chicken like or never have the weight of the chicken here if I cut with the point of a knife look what happened that's it you know there is nothing really holding it except in the back now that little thing that we call the oyster yeah so I will COO with my knife and cut the oyster now to open the leg what if the mistake is to extend the leg two months and it's out to up and you have to bring that bone parallel to the carcass grab it at the knee and then it will crack open easily you cut through to see new during the last in you hear you pull out and that's it the other leg again cut this way moister bring it back to cure it and just at the at the senior and pull out now I have the whole breast which is very large if I want to separate it into I have to cut around the sternum here she the central bone on one side actually and on the other side you raise this side and this side I will put the chicken on its side I know that there is an articulation right there so I will go into their articulation here with my knife I don't find it a jiggle a little bit to slide into the articulation at that point I hold the chicken with my knife and I pull out one breast something on the other side again the articulation is right there so I will cut to go into the articulation hold it throughout as you can see here I have left to fillet now I run my finger to remove that fillet there and that's Vela here and this is the whole carcass of the chicken after at the joint here the joint here the joint here and the joint there that the four place where I have cut this usually we cut the end of it but be this he the chicken cost you for four people four or more depressed the feel a are left to cook with the breast but more at the last moment because they are tender and then the leg is usually cut at at the joint between the drumstick and the thigh bone by curling VEISHEA to make it shrink so that acid stop cooking is going to shrink there and the bone will show when this is the chicken for stew now with this what you can do here and after the articulation here trim the side I do the same thing in the other one here and there and I will use this now I put that on the side those two bone are here I will go with the palm of my hand push down on those bone push down on this do the same thing on the other side push down on the bone here push down on this one that's why you want to be after the articulation so those bone are now lose I can remove them again with my towel here and then [Music] stuborn are out so you have the opening here of this you can have a garnish of anything meat or whatever you may want to stuff it a little bit but I kind of meatball or whatever you are and that make like little balloon and then you can poach those or you can stew lose okay so we have now the little balloon no the chicken Baron we can do it we call lollipops do you grab this here with a towel TV over the towel so that it's straight this way put your hand there and break it down at the joint put your thumb in the back and tool those two bone will stick out you remove the and there that you use for stuck using your towel you remove one of the two bone the small one usually and you're left with one bone and this you pull this out a little bit to turn it inside out to do what we call a lollipop like this that you can try or there is different way of using it it's often that a recipe ask you to stuff a leg of chicken and often you bite this where the supermarket but the way to do it is really to follow the bone there is a Sai bone here and there the articulation and then there is the bone of the drumstick so you follow the bone on each side this one as you can see after you go on each side you could actually slide your knife underneath scrape it a little bit and then here of course you have to go around the articulation could here you have the knee around it which is what I'm doing now and now that I'm around the articulation I can grip it again and I can actually leave the bone take the bone out usually we take the bone out so here is the leg of chicken flap and whatever stuffing you have in it let's say some ground meat or whatever you make out then you roll it on itself very tight as tight as you can and often in terms of cooking what I do I use a piece of plastic wrap top get it really tight here roll it like a sausage and often I put that in a piece of aluminum foil and that goes into the oven seasoning put into the oven and after 15-20 minutes of cooking it's hard enough halfway cooked I can remove the aluminum foil and this and continue roasting it in the gridding or broiling a chicken usually goes faster than the roasting and this is the way I do it usually I take the iron here of the order of the drumstick can of course do them with your knife with this I fold the wing underneath and I split it in half it take off of the time now two rolls now I won't see on each side of the neck here with the point of a knife I go to if you feel you're not proficient enough with the knife then use one of those to cut out I'm going to cut on the other side here okay that's kept for stuck now the secret of this if they're in a secret is this I really press it to have it there is always the place where it doesn't cook completely leave at the joint here so what do I do I do a little incision right in the joint same thing on the other side here in the joint the second place where you look that it's never cooked enough is between the drumstick and the thigh same idea here I cut a little bit in between you won't even see it I do the same thing for a turkey when I cook it like that so the breast is not overcooked and the heat of the time to go there and it's not read at the joint here if great to grade or to brown the chicken this way you can brush the top with mustard honey ketchup that must go a mixture of all of those to make a beautiful hot crust and it's a great way of doing it and now the boning out of the Galentine Carentan or ballotine guarantee nice if it's self cold biotin if itself hot we have to remove the wishbone here cut one side the other side yet to to have that big triangle here she the wishbone I'm gonna cut the skin of the back now because I want to open this chicken completely now that she cannot an articulation here and there here and there that the only place where I did a knife the rest I'm going to pull so first let move that up a little bit so I can show you the articulation if I can fill it with my knife here wiggle it I get into the articulation they turn it do the same thing on the other side articulation here now I've cut on both side so I can grab it here I put my fingers through it to hold it and I pull out actually I'm not really putting out I'm turning I think this until I see the little oyster here charged hand something on on the other side I pull until I see the oyster now here is the front of the chicken the to fear they are still there put my two finger on the on the sternum here and I go down until the end on the side now now that the second articulation which is the oyster here again bring back the leg to crack it open you can hear it crack cut through the rock see new and pull out something on the other side I will cut the oyster cut through the Sonia and pull it out that really should not take me much more than like a minute or so to bone out the chicken to that extent there is the to fillet again left here usually just run with your finger around the bone here to be able to remove that last fillet the other one and where I cut what that joint and that joint that joint and that joint that set and see that that she can hear the end of the strainer be the cartilage she can exact three months old this is born it's a black bone and two months later is going to be black up to here up to here up to here and eventually you have a hand and the bone is very hard at the end something when you go hunting you get the sternum of the animal to know the age okay now I want to bone out the leg all I do I cut all around so that I'm able to hold it and I start stripping I scrape this of course is the SI bone so I've tried this eyeball I could cut it at the junction where you can cut it at the junction have nothing to hold it to what I have to do here is ready to cut all around until I have passed the articulation then I can stop scraping it on the bone and now that's it I have the whole leg bone out I'm here I don't really want to cut the bone here because the trend in the burning process so I break the bone with the back of the knife and remove it after it cooked we train this same thing on the other side cut around to be able to hold this is all borne out the only two pistol bone are here I can leave those in if I want to remove I hold the bone from London this I have to cut all around the articulation that word and then push down we went here I can see there is seen you still around seen you still around and I push down and remove the bowl of the wing put out now this is totally borne out I have those two filet and you can see those two filet I don't see you inside if you want to remove those sinew which is really we do you have to bring them to the side of the board and hold them with a towel the way they slide keep your knife flat on top of it and I scrape it out you see and the whole scene you stay there I will bring that back and put it where there is no meat around here put a bit less meat here so I cut a little bit of that meat here and there and now it's about the same amount over what do I do on top of it salt pepper and a stuffing I have all kind of different stuffing in that cave here I have spinach spinach a saute with a bit of garlic you can you can stuff it with meat with rice with the only difference the only thing that you have to realize is that when you use a cooked a cooked stuffing inside you don't have to worry too much about the internal temperature as not sure if you put like ground pork meat you put ground pork meat you have to be sure that it goes to about 160 degree or more internal temperature in that case here I'm gonna put some cheese and some bread you can a very homey own type of stuffing that should be plenty here no cheese maybe on the top and that's it we're ready to cook it so what you want to do is to bring back the side in the center here nicely bring this one back again so we join gently grab it turn it over you want to be sure that that skin goes underneath here this is reconstitute given a piece of skin which is cut you and there is nothing you can do about it if you do a galantine like that when you go by your chicken make sure that you check out a chicken where the skin is not already torn and now we attach it what you want to do is to make it very tout to the table to slide on the knees attache at the end the two leg and now you use that little loop we could have half each here just like this and you do that loop you let that go you grab it here again and slice it nice to the table done is it in tough to make it get passed out of this again you have that loop that I bring underneath and continue turning here here and that's about enough to hold so I could cut the string gently I'll flip it over try to bring the skin here if you have a dressing which runs you may put a little piece of aluminum foil now I bring the string around so that it looked up and burn of the time again I bring it back to where we started and we attach it right there and we are now to put it on such as you know the saucer chicken that you cow roast in the oven you roll them around you bring them and there is my guarantee now we cook for a little while but you can see you're even now you would want to remove the string finally now and also cut those two leg that I told you not to cut to start with I have a lot of good natural juice here the leg and that said my chicken web is ready to go take a clean knife here couple of the chicken inside the wait looks if I use a natural so just go on top of it like this [Music] sometime you know in the old style you want to carve your chicken in the dining room and you will not eat that you use again the same place where we use it to burn out the chicken wrap one leg this way cut the skin around and you will crack it up and it will come up the calf cast in fact much more easily than it did when it was uncooked again now the other leg you go into it cut the skin around and you crack it open now we will back to the joint the wing here you get a piece again grab it and it could come out we do the other side and again it will come out this way I have not cut the breath into piece here I have left a piece of the sternum here you can cut remember where the wishbone used to be here you can pull it out and again that piece the ball will come off the bone right there and we we will be left again with the same carcass that we had when we burn out the chicken so what happened is that you put it back there take that piece of meat yeah to place back on the chicken yeah your attack your wing here the other place your the breast right there the leg the single-leg you want to be nice presentation maybe with that nice bunch water crisis she can go so well together and probably drape and in bit of your natural juice on top and this is it a simple roast chicken with a natural juice and watercress [Music] very often nowadays you know you go to large super market and you can find all kind of meat like this this is the whole filet of beef complete filling also called the tenderloin it's about close to six pound clean there is a big layer of fat here I bet you with a layer of fat and touch with about seven and a half pound quite a large one so what you want to start pulling out on the silver skin and that came it came with what we call the shine here that they attach to it if the chain and we want to remove that there's a lot of cannabis in you inside not that you discard it but what you can do is to spend some time on it you know what what I do and scrape it cuz I seen you like this you can see on all those seen you there I scrape the meat over the seen you and I do to form into great hamburger then there is still and I said fair amount of fat and underneath underneath the fillet this is the hair of the fillet and underneath there is a layer of fat here again which is almost like the shine you know which cannot come out easily by itself no the feel a little more silver skin here I am going now this is the head of the fillet with that big knob we separated a little bit here because the silver skin cannot go inside a little bit and we want to remove the silver skin so you go with your knife this way then you hold it and you go what you want to do is to really scrape so you see the way I hold my knife not flat not this way but slightly higher so that I can scrape again the skin so I don't remove any meat with it you know but this is really really tough that silver skin now often you roast a whole feeder like this you will put the tail back here and attach it to the same thickness is throughout so it cooked at the same speed or very often we divided into different pieces so let's say this is the top we usually will cut the whole head of the filling here where that is into one lounge and that all head is going to be done into a la steak we got a shuttle boil for two or three people here where are Cortana do you know and the tornado learn about announces we start carrying smaller pieces we could the particular menu we have the petite filet mignon and then finally often with the tail we cut it into strip to do a beef stroganoff beef stroganoff is saute with sweet pepper something like that it's a delicious it's Anniston skew sauteed and serve it rare the particular menu then the larger gonna do and finally the big piece of meat which often will wrapped you wrap to make it stand up pound it into a shuttle bullion you wrap it in some time so you don't break the meat to mature you will have a large stake here which is going to say three or four usually go to a grilled or something so we have the ground meat that you do a burger with we have the petite filet mignon we have the big tornado we have the last shuttle boil and finally the tell of the feeling for stroganoff have a beautiful steak here this is a strip loin or a New York Strip three four five name for this but certainly the best steak and there is no meat like we have in America this is cut to about eight ounces you know and I can put it down pound it a little bit and I'm going to grill it a dash of salt dash of pepper could I do a lot of my grilling outside but I wanted to show you that it can be done inside dash of olive oil on top and there is a special technique it's not the only technique but the technique that I use for quadrilogy so you put it on the side here and there are to cook depending hour you like your steak but certainly at least a minute before you flip it over tiny bit of oil on top as well so that is oil on both sides now the proper technique is set up from here and to go here and after will go this way and this way so now I'm ready to flip it it should be marked but my pan is really hot so now you see from here I put it there and the line of the opposite of this you can't repeat only twice I like to flip it four times I think that it take while I do cooking from one side to the other and there is no the center the exact center are the proper color and now I will flip it so that is good in that direction removed from here to here now this way here and as you see now the line will be in sync with this remember this way this way now this way and now this way hey that's it my steak is cooked you can see here the cat village you can see how the quad realized one side stand on the other side that's ready to be safe for medium-rare I would usually put a little bit of herb butter on top of it tarragon lemon juice butter cracked pepper and now you see that steak should be about video 3 this way this is the way I like it juicy and with the redness right in the center of it you see there is a certain amount more cooked here and there with the redness if there with his heaven very good a new way of cooking today for young chef is the circulator so-called so-called cooking sous vide because most of the thing that you cook in there are under vacuum packed I have short ribs here which I've been cooking 24 hours it can cook up to two days 48 hours at low temperature and the simulator itself is just water with that machine which will keep an exact exact temperature I can cook eggs in it as I am here at very low temperature also for like an hour to have an excellent result I have a sausage here which is cooked in aluminum foil and I'm gonna show you how to do it so here is the way I do that sausage I have a pound of meat here ground pork a little bit of garlic a little bit of garlic I use some black Chantal which often they called poor man's truffle it's a short pile that we find in the wood and this one we are dry and reconstitute them in water some pistachio nuts now the secret is to use a curing salt here it's a curing salt which give you the beautiful red color that you have it put the pastrami corned beef and so forth brown paper come on brown paper and a little bit of white wine you mix everything together your hand is the best tool mix and after you've made this this should cure for a couple of days in your refrigerator it's fine so this is the same way you do a regular salivate and then you hang up and drive in that case we're going to cook it or you mold it into a piece of plastic wrap into a sausage about two two-and-a-half inches thick wrap on of meat here wrap your sausage and make it tight as tight as you can hear you can roll it around nicely you see the beautiful wild mushroom there show through then you put that into a piece of aluminum foil and again it should be tight close the end of it and this is it after a couple of days you drop it in there and I cook that at 150 degree there for about an hour an hour and a half and this is what I am here I have a potato salad which goes so well potato salad with a sausage and here is our sausage here that you will cut into beautiful slice and as you can see with really a beautiful color because of the curing salt nothing better than a sausage poach like that answer on a bed of potato salad with mustard olive oil garlic in it this is the beautiful leg of spring lamb very fool about three and a half four four five pound depending this is the whole leg except sometimes it comes with the shank bone here this is the articulation of the femur and you have the shank bone on top so you have to remove it this has been removed this is what we call as ego in French and this is the classic classic type of Sunday meal you know while you cook your jiggle taking a little bit of the fat you will see that the fat is mostly on the hip part of it have a certain layer on the fat of the ramp is very saturated so you tend to remove it and I'm doing here very often we make hole in it like this and you put a clove of garlic or a piece of sliver a clove of garlic a little bit all over sole paper maybe a bit of rosemary thyme and that's it you roasted in the oven and kill it right on the bone however I want to show you how to burn it out that burning out it does something with a veal which it be about 50 pound and of course with beef which is even larger the muscle are the same soaks next to this year you have that piece of meat I'm going to stop opening here and pulling out as soon as you see the separation of muscle this is it this is what we call the top ROM you can see that as the muscles separate you can see fiber you know in between so you just follow them and following that here this is the largest muscle the leg near here and this is the top round what do you do with it usually roasts we can't even cut steak out of it if it where the beef then you would remove a thin skin that we have on top which in fact I can do it usually you don't do it with the land we call that a blanket and of course on the and the beef is going to be much larger than that now you continue boning out it's really a question of following the bone here so you have that bone at the end of the femur we have the articulation of the knees and it goes down often you will find those leg of lamb also totally bone out ready for you to put in the barbecue I will continue clearing following the bone and it's right on each side and this one you can see that this is the shark this has meat which is very moist great to do steward and now I am I born here very often as I said you have the whole thing including the top round which we have been here and that you roll it together and make a roast here I have separated the top round I continued here you can see where it's separate we can also see that there is that piece of the knee I mean the cartilage here and that's why this one is called the top knuckle that muscle at the end here where we had more fat on top of it this is probably the choices part of it in some way in terms of tenderness this is the top sirloin the tops alone you can do a steak out of it is part of the hip and that very very tender that's one other I said which separate here there is also in between like here's some connective tissue connective meat and that is useful you know to stew off the ground it may again for example chilla al and sausage but with you those piece for this would be the top knuckle as you can see here this is where I had to shine you can see those fiber again I pull this out and this is the shank here that you buy and the shankel you know it's very tender very moist for ask you not to roast this is your shine and those two pieces of meat left that I have here at the bottom round and the bottom round is divided into two pieces the I round and the flat in the center of that there it always a large piece of fat here people always used to say you have to remove it because there is a gland in the center and it is true you can see there is a gland in the center but I don't think there is anything wrong with that here that long piece see narrower is probably the toughest part of the lay and they see the Iran if you remember when you do a roast you have an eye around and that Iran is a long piece of meat like this which is pretty pretty tough and that type of meat is usually never roasted it is used to braise and the other party oh the bottom round is called the flat and if I had to do it at a time I think I would take that piece all of the other remove some of the cereal skin and that basically it here in the bottom row so the division of this is the top round the bottom round which is divided between the iron and the flat top Nicole great roast the shank for a stew and the top children on the heap the most and apart that of course is much larger in the wheel but the division is the same now the kidney they come from the animal all in case in that envelope of fat you can see here so you have to remove this unfortunately as you can see this one is cut here they all cut because it the USDA the meat inspector you know who come and cut each one of them to check for disease when one way it's good so they should have a better cut than that so we want to remove that at the end conventionally when you get them you would cut them you would split them open to gray off for example after that you will have to remove that skin here on the other side here yeah and they're all around so that they are completely clean now if you want to saute the kidney you will open them in the same way except after they are open like that you will cut them completely and remove that central part here here and there that's it and the rest of the kidney here is cut into pieces saute with mushroom usually with mushroom sometime a bit of white wine red wine that's standard for the skewer you go we use your on one side of the center come back on the other side again put a bit of oil on top some time you put mushroom in between or and right on the ground it's delicious so here the rabbit is a young rabbit three four months the colour of the skin the fat and that will be tender so this is divided into different pieces I open the belly it already has been eviscerated but only the man guts not the other part here and you have to be careful because you have the gas here which are full of that unbar so you have to remove that that's next to the lever beautiful lever here on this side you can see the kidney are in there in there envelope of fat and further inside here you will have the lung which again we use in the stew if the Lord will have that color what I like to do after that is to hang a little bit inside and then we divide the rabbit the two back leg are going to be used together know what I put in those two back leg here you have to cut between the two leg to crack the bone actually to do from this side to crop that bone here and open it because very often at the end of it there is still the end of the intestinal tract the one removed here okay now my leg is getting too unusually for piece to back leg now the front leg are cut at the joint you can see the joint of the clavicle here if you follow the bone this will be the front leg this is one of my favorite piece personally but is very very moist there is more bone but it is truly very moist okay this is all of the ribcage and we cut it to the beginning of the rib cage here the rib cage it cut into usually three piece okay this is for Q this is force to roast and the saddle what we call the saddle the place where you sit down we fold it underneath this would be the line in the beef you know sleep loin that we're all separate although you can also cut it and put it in the stew so we'll have the saddle the two back leg front leg near the neck finally the liver here and the line and that's how you divide the rabbit in my kitchen start is very important in the kitchen bronzor quite stark the difference is that basically you take bone put water in it violate your white stock take the bone Brown it in the oven put water on it cook it your brown stark you reduce the brown sterk it become dummy glass or glaze so there is all kind of name which basically the same product depending on the level of reduction never intensity and so forth usually you don't put salt in stock because you never know where are you going to reduce it this is a white stock chicken bone and I have already skim it but I think it need more skimming I've already removed a fair amount of fat and you remove what come to the surface scum fat and so forth as much as you can and as you can see here with the ball of the ladle I'm pushing it on one side then turning this around and picking up as much of the fat as I can and I have quite a lot here you want to keep it as clean as possible and basically by the time you strain it you can leave it in the refrigerator the fat come to the top and the day after you remove whatever are hard into the surface to remove the fat leftover and when I need it I can relieve you want to strain it through a fine strainer double or triple mesh strainer [Music] and now I'm going to clarify the stock do a clarification what we could have conserve a the process of clarification is the process by which to take a stock which is kind of cloudy and make it absolutely crystal clear and it's done with a coagulant what about the kid will still use blood but basically just like in wine we use egg white now you use green with that and here I have the green of lik the green oblique the green of celery parsley you don't really need any big thing b3 is not going to cook very long and then buy egg white I have 4 egg white here I put a little bit of water because the stock is hot and I don't want it to chuck the egg white too much I have peppercorn and then I'm putting salt in it because there is no seasoning in my in my stock now if I have a stock which is not very strong I will add like one pound sometimes two ton of ground meteor very lean ground beef to strengthen the stock if I use ground beef then of course I have to cook it for an hour and a half of the wide web 2.0 using the beef I'm losing it but if I the stock is strong then of all I want to do is to clarify it then often that it come to a boil it boil a couple of minute I get the taste of tarragon the green second infusion I get Lee then I can stop it and and strain it so from that stock here now this is an interesting process because it doesn't seem you think that it get worse and worst while you cook it and it does to a certain extent and all of a sudden is like magical it clarified this has now us to come to a boil as you can see here I have known people who draw the economy when it's halfway down like that because talking about their affiliation that people think is getting worse and worse and worse and getting totally muddy this is the way it should be starting bowling on the side so you have a raft it's called a raft to form that or a crust and of course I'll soon have it boil last time you stir it you don't want to disturb it any more and I will do all the heat stop the heat practically not completely often I put it on the side like this you know so that you make a little hole and it stopped filtering through that hole here and you can see now already except for the segment that there is in it the liquid is going to be very clear so this is the ultimate soup what we call the consomme and I can let it set for five minutes and then strain it if I want to do an aspic and I speak it a consomme there in the clarification you mix some gelatin in it unflavored gelatin of course mixing your clarification and you do the same process when it could have it harden in aspect the conservation now and ready to be strained I'm going to strain it now I wanted to show you the clarity of the consomme now through the little hole that I did all clearly and remember the stock that I did it with Erie the stock and here is the cost of a there you can really see the clarification now this doesn't even need to be strained but to be sure we always train it and there you have found through even a paper towel to make absolutely sure that there is absolutely no speck or anything in it you don't really strain it directly in your serving plate that's it and here is my consomme the ultimate booyah crystal-clear and delicious the bread is the staff of life it's always fun to make bread I like to use if I can get it usually organic bread flour and you can see that this one has proof I mean basically bread is flour water a dash of salt you have to let it proof a cup of time this one I've been proofing then you break it down to deflate it then they use a bit of flour on this and of course it can be shaped in any any old way you know it's a question of imagination and so I cut a piece of dough oh my baguette pieces dough for the AP other one can be made in 20 visual roll so what you want to do is to really try to tighten that to bring it back on itself a couple of time to make a seam underneath I put the dough to proof you can't even put a bit of cornmeal underneath it a good idea for the cross underneath if you want to do an AP here on this one we can cut it with a scissor you would go almost to the end of the bread and cut it like that to bring it on the side okay and this of course has to proof before you can score it and put it into the oven and very often I put something up like this you let it through for an hour an hour and a half before you put it into the oven again when they do a reason a couple of times you can bring it on itself like that to give it more body turn it upside down or you can do it from the top the seam is always underneath prepare a large bread what we call to go pie you know the big bread which is often what we do at home again may be a bit of cornmeal underneath this has body now we put put it there enough to proof again so cover it with something with the feet which will give the place space for it to inflate and then when it can't double in volume you can mock it and put it into the oven you know when the dough is proofed again it's ready to go into the oven you can see this one where I move it like this it's soft is nicely proof I like to put a little bit of flour on top of it you know give it a country look and then I use a serrated edge knife to cut through it you know like three-time here you can see and on the back yet again for a finite time usually were one line finish the other one stuff and when I put it into the oven I spray a little bit of water in the oven to stop the steam and stop the crust like a thicker better crust the bread is still hot from the oven here but you see that the next texture it's serrated enough and certainly the big bread here is really hard and the which should be but again it's very hot out of the oven I can't think of eating any meal without bread I'm gonna make Mel bottles for you that people buy in store this is a beautiful Pullman bread and I could thin slice of bread in the toaster the melba toast was developed by the chef Escoffier for the soprano Nellie Melba who liked your toast very very since we cut those this way then you trim it actually you don't even have to trim it and when it's still warm and you put your knife across here from one side to the other and it will separate into those two ultra-thin toast this is what a real melba toast is very very same if you were to try to toast a piece of bread that and it would curl up and burn so you need to do what I'm doing and even here I will cure it even without removing the cross and then you see it works out just as well this is the ultimate ultimate sandwich with butter on top and caviar a nice black sturgeon by definition if you say caviar it means sturgeon if it's salmon caviar it has to be salmon caviar or white fish caviar or trout caviar but if you just say caviar caviar is sturgeon from the small one say we get with your cetera to the other one this is a really nice toast sandwich you know a sandwich of caviar with a melba toast and then when my granddaughter come to see me in Connecticut she won't crepe for breakfast and I will show you how to make it really easy and very fast putting the heat on now and by the time the butter in there and by the time that bird is ready my crepe batter is ready I have about half a cup of flour there the proportion on that variable tiny dash of sugar salt 1 egg I'm putting a dash of milk in it and then I mix it you don't want to put too much milk to start with I'll show you what because you want the mixture to be thick if the mixture is thick like it is here and the thread of the whisk can go through it and liquefy to make it really smooth from mini that if you put all the liquid in it you mix it you have nice seal jumping all over the place but now that it's thick like this then I come to the rest of the milk a little more I want to cut back to a very thin if you are a cut batter which is then you do very tight which we could cut Don't Tell Chauncey you I'll show you what the contents are now this is melted I'm putting it in there and I'm ready for my fail skype that's it now the first type usually for the dark but the dog is not here today don't be afraid if you didn't put enough batter I can always add a little more better to put less than more so when you're still getting Brown at the edge here I usually treat but sometimes it's other diabetes why not and turn it over this is the first side of the pipe it's always the nicest one first and what you do will it finish cooking just to finish now I can flip it at that one and I will slide it on my plate so that when I turn it the first side which is nicer shows now the secret of a thing may be that you don't put it in the middle you don't put your bear in the middle but you put on one side and spread very fast all around see I didn't even put enough but doesn't really matter I add more again and you don't have to put any butter in between although Julia would I want me to put butter in between she did now it's nice and brown you say have one trip when my daughter granddaughter is there she sit on the other side of the counter my daughter did the same thing when she was more we have jar of jam she take apricot jam and even chocolate she created with one of those grater you see let's say I put to mention that your little what I did before then put it back in your pan right away of course what happened here you're going to have a lip doesn't really matter you can always cut the lip and remove it this way it's better and I fail to put less than more and this is not a crepe and is just a nonstick pan eight eight nine inches whatever type and often are very small and I don't see the point some time I do it even on a bigger so I give one or two papaya Sun so again as you see the nice side will be here when I fold it and that's all there is to make crepe and now I will show you how to make crepes Suzette originally the crepes is that we're done at the table of the customer with lump of sugar that we are rubbed into the skin of the orange they become all orange because of the skin the essential oil and we are crushing the pan with sugar and eventually butter and mix with Himalayan cognac we do it easier nowadays I'm gonna put a piece of butter to start with and then use that miracle thing gear to do for the orange zest [Music] now let's see I put sugar in there cuz we want to do a caramel you want you Ernie and then the juice of the orange that is the Bill of the cap visit Here I am around just orange juice one of this and what you want to do now is to dip your hand in it and you want to cook them a little bit so they caramelize so you see what I do I dip them on the side and pull them in two and into again very deep it this way and then down and in for I'll do a pork wrap at the time which will be two portion here hold them here and in two again again yeah I want to get the taste and if you fold it again for and now I should have made five in one layer here and now they will caramelize it should be put it flow now I can fold it yeah don't look at it when you put the alcohol in it you can get them one by one or call them again [Music] well take the sugar but usually you would not even so in that matter you would go around and step one times obvious and directly into Dino plate and that's how I make my crab season there is nothing more useful and classic in fact and then a pie dough you can use it for so many different type of things sometimes I do it with butter and some loud especially if I do like a quiche you have bacon in it and so forth and a lot really give it a great deal of flakiness I'll fine however I do it just with butter and when I measure the flour I go directly have been like this and equalize it with a knife now this is important because three cup of flour on this way is about a pound if you sift that fount of flour you probably have three cup and a half that I read it when you sift it so here I have a coke and a half of flour and a dash of salt - of sugar that's it and the butter now the butter here I have about four five ounce of butter and I could let it turn in the Machine long enough so that the moisture in the butter would be practically enough to cohere the dough get it together if however I process it only a little bit so that I can still see the piece of bread and I will have to add water if I do that I would have select the flakiness the flakiness that I get in a puff paste if the bar is still apparent see if I do it this way you could see that if I get that dough here I'm going to a PC the bar all over the place and that the principle of a puff paste where the dough is separated from the butter it's a time in layers but this is not exactly the same but a little bit so there I will put some water and again the amount of water depend on our lunch you incorporate the flour and the butter together yeah probably like 3 tablespoon 3 for just a couple of polishing this way I want to grab it with my hand I want to be able to hold it together this way that's enough so the dough is not completely incorporated as you can see here and that's what I want I will get flakiness out of that dough should be tender and stretchy I'll get that dough together and I can see that it's holding together and that's what I want and I will use of course a little bit of flour to roll it now a lot of people tell you to let the dough rest we know when you process it so minimally and I did you don't really have to let it rest okay yes he doesn't have much elasticity because I have not worked it out with the water what I'm saying is that you can work flour and butter together and it doesn't get elastic it's only by the time you put the water in it then they develop the gluten and it become elastic the ultimate though this way in a bread dough water and flour the ultimate do at the other end of the spectrum with a cookie dough flour and butter this one is somewhat in the middle I can see here and I can see the strike a barrier throughout but I can see butter throughout here what you want to do now you want to roll your dough directly on your rolling pin and unmold it the other way meaning that this word the part which was on the table before that is the part with the flour there is no flour underneath now edge it inside you know you don't and usually you want to do a bit of a border or with the dough so what you do you grab a little piece of dough and bring it inside so it give you a bit of a rim and then now you can cut the dough with your rolling pin one way and then the other way now you have that rim here that you want to press it so that it look nice and nitin and the same all around okay you can cook it this way you can even mark it if you want with a little bit of a with a fork or a knife all around if you want to get an edge now that dough can be filled up with apple or different type of fruit and cook directly or sometimes we bake blind the dough so cold that in a piece of paper you know piece of paper a piece of aluminum foil sometimes it hold it some way to cook it without anything inside and then finish it up after [Music] the Patsy crater or the sweet dough is almost like a cookie dough is done with butter 1 egg yolk flour and so forth and it goes very well in the food processor but I wanted to show you how to make it by hand but the technique there so I have the stick of butter I have 2 tablespoon of powdered sugar here dash of salt I'm going to start breaking this into pieces and sometimes there is practically no liquid added to it and that why the dough is going to be tender that's why the dough can be made thick and even if it's sick the heat goes through because the dough is porous and because the dough is porous then it's like a thick cookie I'm going to add maybe 1 tablespoon maybe not even of warm milk and then they get in there again working to do this way I mean the technique proper technique for that is to bring the dough together and to crush it with the palm of your hand in a technique we call father you crush it so it totally homogenized together which of course if exactly the opposite of what you would want to do with a pot Boise or certainly a puff paste okay this is a bit of a messy do you can add a little bit of flour and clean your finger with the flour okay then we're going to roll it like four around out I can practically extend it with my hand you see the ratio and you don't do it as thin and you would do a potboiler in very delicate about a circle like this again the same idea you unrolled it and now you bring the side on itself to make to make a shell I turn it on itself like twice and again the type of thing that you could not do you would not want to do with as I say a pie dough because that thickness of dough will get raw in the center and will not really work but the path to clay will be like a cookie more press it together to make an edge and the way you want to press it you want to have it like a like a pyramid you know so that the top is pointed and the base is thicker so that it doesn't collapse on itself and then to finish it up you can press it this way with your antics finger and you can cook this like a love cookie and then fill it up with raspberry for example a bit of raspberry preserve in the bottom fresh raspberry a glaze on top and that's a wonderful thought and that keep a long time several they cook like a cookie that delicious do you know puff pastry but further in France we call that thousand leave because it goes into tiny leaves it's probably one of the most challenging dough to do for the chef it's made of a bread dough if you want water flour which you spread then you put butter onto it you close it you now have a layer of bread dough all around and a layer of fat in the center that one two three bread dough fat bread dough you roll it into a rectangle fold it in third so it's three times three actually eight because where it touches the dough it still do and you do that six time and you have about fifteen hundred layer of bread dough and butter which when you put into the oven the bread dough the water in the bread dough develop into steam it kind of waterproof by the burner and it kind of developing into the multi-layer effect you have in that 1l bottle and so forth a pound of flour and about 8 8 to 10 ounce of water depend on the humidity ok that would be my date hump so listen if you want your bread do of course without yeast actually if we put yeast in it and you roll it like a puff face you have possum the cross-eyed a mixture of puff paste if you want and buyers that is it if that do a roll like the puppet with the yeast in it ok so now we have to extend this usually you let it rest in between third about three or four different way that I make puff paste the classic way must classic a role is really to do a square of the date on then you have a square of the butter in the center and you bring the four corner together and you start rolling here I do it slightly different it goes faster and I think the result is just as good but will extend that dough don't be afraid to use flour here at that moment it's okay into a long rectangle like this so I have a pound of flour here and I've like 3/4 of a pound of butter you can't go up to a pound of butter and I will arrange that butter unlike not quite to the yarn over there about the equal amount all over so what you do here you bring back the third of the dough which is not covered with anywhere on top and then you fold that against on top it means that to a certain extent you already have several layer so that gave you time okay now we give it the first term I can see that my dog is still rollable doesn't have much elasticity yet so I can break it down a little bit like this the first couple of dough of the most important that equalized the butter all over the place you can see through the dough those layer of butter here now it is a time to do the turn there is two type of turn you're a single turn or a double turn you want to make sure that you have no flower in the center of it you want to brush it out if I fold it in three I go here bring that here that give me three layer one two three that's a single turn I want to do a double turn we do occasionally again to go faster I go in the center here make sure that it's still nicely again in the center here brush it with any any dough together and fold it this way this is one two three four rather than three dough so it's actually one and a half turn the puff paste you have six down sink single turn or if you want four ten and a half that puff piece is ready one two three four five six turn you market so you remember it often at the last term here we roll it in sugar to do that pig zero to do all kind of different the sir that you do but the technique is basically the same way we don't sugar or flour so see we can see that it's nice together though it's beautiful so let me take a piece of this it's hard to see the layer here of course because after 16 that I say there is like 1500 layer but they are there okay they can be a role but I said in many different shape one of them certainly is when you take this and you brush it with eggs and a mixture of paprika and Parmesan cheese you brush it on top to do cheese straw then you fold it you know so that you can cut it let's say one two just to show you so this you will have it to do sheets true you can have your shift row that you cook in you cookies [ __ ] and at the end of it when you eaten them remember now they're covered with one thing or another you crush the end of it here and the end of it here so that they don't shrink and other ways to do a cyclist are you take one this way you put your hand here your other hand here and you do this and that you have what we call a cyclist and again you cook them in a long way you crush the end here and you crush the idea so they don't move while they are cooking another shape which is pretty common would be to do larger cyclists are like this again rolling sugar you fold it in half this carrot in the center and you bring that here to cook it this one show you seen those shape and time to even give a double turn you know this way and again this way to generate a couple more time this now when you want to do pigs here you can take a piece like that again in sugar roll it into your sugar fold this here one time at least two time see where we are here one time two time there is place for another time yeah another one here fold them in half now you put that in the refrigerator the log and when it's nice and cold of course you cut it into don't saying that we could pigs here you put them to be cooked on the tray and you twist the end of it so they spread out because remember that the prof base is now in that direction to it you spread out this way if you want to do a tough that squared out which we are fun do so let's say you want to do those type of cut again you brush it with with eggs you fold it in half like this and the type which is folded here you carry it this way the other one this way then you reopen it again brush it you bring that part here that would be your edge and that other part here which will be your other edge to do a square but they start you know some large ones and small one of course there is the classic cold flu you know that we sell at a garnish too many thing you know certainly to fish and that's a floral garnish if of course are rolled in sugar all of those different shape and baked on either parchment paper or one of the silicon nonstick and he's a few thing that you can do with a puff pastry the Ranga easy to make inexpensive now using a great variety of dessert you can beat your eggs of course by hand but here with the help of the Machine it makes it easier and what you do you have 1 cup of sugar pair 4 egg whites [Applause] this takes a couple of minutes to go [Music] I put my sugar very fast in it and I don't really beat it wrong after the show you have the wrong girl you beat it with the sugar the more elastic your meringue will be more like marshmallow and you can keep it longer however when you cook it it will be kind of elastic a little bit like a marshmallow which some people like this one where the sugar is added very fast and just incorporated into 3040 seconds the meringue is going to be very brittle and there is a which are like so we use a pastry bag here without wonderful now those in in plastic which are not reusable then fold it this way and here putting the tip in name just fit right here if you don't want it to run when it's something more liquid twist the end of the tip and push it inside that nothing can come out of it you want to fold the border or so you don't get it all dirty all over and then we can fill it up of course now the technique here is going to be the same than when you do in a cream puff dough or dnieper shoe a clear sense an array with a way of using the bag when you have it this way you fold it like an accordion then you put it there and you will press with that part of the hand and direct with that part of the hand here so there is all kind of shape that you can do and then you turn it as you go around so if you want the wrong one the classic one is going to be long you stop pushing you stop and you bring back up you know again on the other end sometime you want like a teardrop so you don't move the end of the back you apply pressure and then you pull out this way sometimes you just want to have a small meringue this way to do one thing or another one thing that you should know that when you use the pastry bag here for example I basically touch when I want to do a strip a wrong thing like a satin or whatever then you keep you know the pastry bag away so that you can direct the shape that you have if I were to touch the bottom of it and I would have problem this is a week three demo we call you know a love nest that you fill up a meringue like this sometimes you put another strip on top you can do it this way to get that type of shape and you can also then use the fluted edge here to use it this way and we're our own one now you want to put that bit of powdered sugar on top of it let's give it a nice glaze and then I cook my meringue around 250 degree I start and then I stop and lower it's at 2:30 in those area after like an hour and a half to where you take two three hours to bake today and you're ready to go into the oven and here is cooked meringue as you can see this is slightly beige in color and I like it beige in color I don't like it when it's totally white some people want it white you have to cook it at lower temperature you can see that this is very dry I break it it break and very crunchy not much manual life at all and no plastic dessert this is how you make meringue [Music] something as simple some time of writing as annuals in different slides can be tricky you know you can use a guide like this if you want to put your knife flat on top of it and go through so that you know that the slice is a equal thickness you don't really have to what you have to do is to start on one side here say the top and you see what happened is that people tend to try turning around you don't move your knife you just tell the cake see I'm turning the cake here so that eventually I'm back in the first slice that I started and I'm across again you know I will turn my cake again poof all again in the same slice and that's all there is to it usually you will start putting your cream this is the top of the cake you will put your cream in between and that one which is the bottom of the Katie's always flatter to finish your cake this way all right melt my chocolate in the microwave oven but don't put it on like three four minute it will scorch you put it on one minute you wait for a while put it back on another 30 second or so and that's one of the best way of doing it and what the videos dessert is using the leaf from the outside on the side where you have the you know the vein of the leaf and you can brush it with chocolate just I'm doing here and that's it you put them on a rolling pin or in something with a shape like what I have here that's it and you put them in the refrigerator ten minutes later they look like this you can fit out the chocolate and on the side of the where you have the marble leaves and this is a very simple great dessert which the kid would love absolutely here you are make sure that you use either believe or something which is not poisonous and something which hasn't been spread it's better [Music] one of the best way to temper your chocolate so it stays shiny is to melt about 3/4 of it either on top of a double boiler or in the microwave oven then you put the rest of it grated on top stir it and that will time for the chocolate when nice decoration are relatively easy to do you dip this into two or three or four like petal you know Iran and then you put that directly onto wax paper like this so it cool off in the refrigerator and that make a nice cup that you can fill up with ice cream or with berry everything like this would have been in the refrigerator for a while you know to harden them out and now see if those things comes out very often they just pop out and do and sometimes they give you a little bit of trouble like those same two dependent the temperature of your chocolate here is your chocolate cup that you can now fill up with ice cream raspberry strawberry and the line it was great with berry like this and of course a nice bowl of ice cream like this inside maybe a little spring of mint that's a beautiful dessert you know in candy making or even a pastry chef the clicking of sugar become very important different the great different use - we cook the sugar into unlined copper anything you put in online copper acidified like you beat egg white in online copper and we do not have online copper you put an acid in it a pinch of cream of tartar Patric acid or a few drop of lemon juice citric acid couple of drops of vinegar acidic acid any of those tend to work but if you use the copper like this then you don't use anything in it it does the Sam the same reaction so basically you start with sugar and then we can put water in it old water or some time a little bit of water and many chefs prepare to put a bit of Karo syrup you know which is glucose so called in it again to prevent crystallization you just you just want to stir it enough all the sugar is wet and that said you don't want to stir it anymore when it cooked you don't stir it in fact sometime on the side of it there is crystallization sometimes we put a lid on top of it and it gives you some some vapor I mean some moisture and it melt a bit of that crystallization so now I'm going to put that to cooking now let's see you still a white caramel but I think there we are at the heart crack watch out with that cold water be careful grab some and go back in there it happened right on it and you can see a little bit of tinge of yellow here that caramel is hard this is hard crack they crack it just explode between my teeth this is hard crack I have a blonde caramel here and I want to thicken it a little more so if you put it in water and ice the bottom would sicken quite fast and that's what you want now the ball is oiled so even sticking try to go around whoop I want to go from one side to the other and as it cool if it should shrink a little bit to come out of the ball again it has to cool off give it time that's it rub it in there and now to do and your air a nice way of doing it like that is to do it with a whisk you cut the end of it so you can grab it and they are here so what you want to do there you all get a piece of wood and spread okay so this is the way you do Angele and the point is that when you have a little bit of the bee wax in it and it doesn't it doesn't glue together you can gather it into a kind of nest like this to put it around that Saturno a cake or something right on top of it at the Hat of Angela here so whether you do it on the outside of the board or the inside you want to pry it out a little bit it does shrink a little bit as it did curved so it should come out and it makes a nice you know decoration for a swan in in cream puff dough or a little cake birthday cake is great and as I say in between those you can put some flowers or herbs looks great I certainly hope that you enjoy my technique and you're going to use them to cook for your friends and your family happy cooking you

Channel: Kitchen Basics

Views: 2,031,712

Rating: 4.8196054 out of 5

Keywords: Cooking, Jacques Pépin, Essential Techniques, Cuisine, La cuisine française, French Cuisine, French Cooking, Bon Appétit

Id: CshkecuFfMc

Length: 198min 8sec (11888 seconds)

Published: Fri Jun 19 2020