Download Cuisine de Grands Chefs by Fabien Bellahsen; Daniel Rouche PDF

By Fabien Bellahsen; Daniel Rouche

Chevre grille, feves et tomates braisees- Bar sur son galet- Filet de sole, sauce crustace- Charlotte chaude aux pommes bramley- Glace au miel et a los angeles gentiane- Ravioli de crepes beurre suzette...

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Extra resources for Cuisine de Grands Chefs

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The most important tools in the kitchen are good knives. You don’t need dozens, but at a minimum get yourself the best chef’s, paring, and serrated bread knives you can. The thing to know about good knives is that the structure of the blade is strong, but the sharp edge is delicate. So treat your knives well. Sharpen them regularly—you can do it at home or take them to a reputable knife sharpener from time to time—and use a sharpening steel often to keep the blade honed. Don’t store knives in a drawer unless their blades are protected, because repeatedly bumping into other tools will dull them more quickly.

Add the panko to the crushed cornflakes and mix to combine. Transfer to a large rimmed dish and set aside. 6 In a medium bowl, combine the flour, the remaining 1 teaspoon each granulated garlic, onion powder, and salt, and remaining ½ teaspoon black pepper. Have ready a wire rack placed over a baking sheet lined with paper towels. 7 Remove the chicken fillets from the buttermilk brine (reserving the brine) and pat them dry with paper towels. Dredge one chicken breast in the seasoned flour. Transfer it back to the buttermilk brine, shake off any excess, and then place it in the panko-cornflake mixture.

And when you scrape chopped ingredients off a cutting board, use the back side of the knife rather than the blade side. Tongs. If a good knife is first, tongs are the second most important kitchen implement by a very thin margin. (Now, if I could just figure out a way to get tongs with a blade, it’d be my ideal version of a Swiss army knife. . ) Tongs are like an extension of your hand, so it’s crucial that they be reliable. They’ve gotta be comfortable to hold, have good spring, and be firm and strong enough that you can move around a hot pan with them.

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