Download Jacques Pépin New Complete Techniques by Jacques Pépin PDF

By Jacques Pépin

Jacques Pépin is universally hailed through expert cooks and residential chefs because the grand grasp of cooking talents and strategies. Now, his vintage seminal paintings, Jacques Pépin’s entire Techniques, is totally revised and up to date with greater than 1,000 colour pictures and 30% new recommendations.

Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has develop into a cookbook vintage in its personal correct, promoting greater than 140,000 copies. complete and authoritative, New entire Techniques contains greater than six hundred concepts and strategies and a hundred and sixty recipes which are verified via Pépin in thousand of step by step pictures. it's a culinary direction on each element of vintage cooking, from the fundamentals (how to sharpen a knit or peel an onion) and the sensible (how to correctly bone a fowl (to the whimsical (how to make ornamental swans and plants out of vegatables and fruits) and the complicated (how to take advantage of an outdated fridge as a smoker for trout).

The time-tested recipes convey every body, from the greenest domestic prepare dinner to the pro specialist, tips to placed ideas into perform. This thoroughly revised variation contains millions of colour and black-and-white photos all through and is redesigned to make it even more uncomplicated to stick to the step by step techniques.

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As the mixture simmers, you will notice that the ingredients form a “crust” on the surface of the liquid with one or two holes, through which the liquid boils slightly. 3. Allow the consommé to simmer gently for 1 hour without disturbing the little “geysers” in any way. Turn off the heat and let the consommé settle for 15 minutes. Tilt the pan on one side to get all the liquid out. 4. Strain the liquid through a sieve lined with paper towels or a cloth soaked in cold water and then wrung out. After the consommé has rested 1 hour, check to see if there is any fat on the surface.

If you do not have a mandoline or a similar type of vegetable slicer, and if you’re not proficient enough with a knife, use a good vegetable peeler. Apply as much pressure as you can so the slices are not too thin. 3. Stack 3 or 4 of the thin slices on top of one another, fold and then slice into a fine julienne. JULIENNE OF LEEKS (Julienne de Poireaux) 4. For the julienne of leeks, only the white and the very light green part of the leek is used. Remove the dark green part and the root, keeping the green part in the refrigerator for soups or stocks or to put in a stew.

What pots should one buy? Should they be copper? Stainless steel? Heavy aluminum? No-stick? Black cast iron? Enameled cast iron? It is difficult to choose because ultimately there is no ideal pot. Every material has its good and bad points. The thick, heavy, hand-hammered copper is the best to conduct, diffuse, and retain heat. While attractive, it is very heavy, very expensive, and needs constant polishing. Pots should not be lined with tin, as used to be done, but with stainless steel, which is cleaner and more durable.

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