How to Make Crêpes | Rouxbe Cooking School Lesson

This new lesson, which has been requested by many of you, is a lesson on crêpes. While we normally don’t take requests (not because we don’t want to, it’s just that we are focused on a particular culinary path), this time we made an exception. What can we say...it’s the holidays and we are feeling all warm and fuzzy

Crêpes are thin, unleavened pancakes that are made from a very basic and pourable batter. They can be filled with an endless array of sweet or savory fillings, which makes them an extremely versatile menu item. Crêpes are quick to prepare and can be served at any time of the day. They can be served as a delicious breakfast or brunch, as an afternoon treat, or as a fancy appetizer or main course. Crêpes also make for show-stopping desserts.

In this Rouxbe Cooking School lesson on How to Make Crêpes, you will learn about the basic equipment required for making crêpes and how to prepare, flavor and tweak a basic batter in order to create ultra-thin crêpes. You will learn the key steps for properly cooking crêpes and a variety of ways in which to fill, shape and serve them. Finally, you will learn how to make and store crêpes in advance so you can have quick and easy access to them. A properly-made crêpe is well-received and much appreciated. From very simple to quite elegant, crêpes can make an appearance on your table just by following just a few basic steps. 

You may also be interested to know that crêpe, is pronounced “krepp” in French, and since that is where the crêpe originated that is how we have pronounced it as well. If you try to order a “kraype” in France they may wonder what it is you are talking about. Regardless of how they are pronounced, crêpes are magical. And since the holidays are upon us, we thought this was the perfect time to share this lesson with you, so you can make delicious crêpes for your family and friends. We also thought you might just want to put a crêpe pan on your wish list.

Merry Christmas, Happy Holidays and most of all Happy Cooking!

The Rouxbe Cooking School Team

Tagged as: [ crepes pastry rouxbe school ]

How to Shallow Fry & Deep Fry Foods | Rouxbe Cooking School Lesson

Frying is a dry heat cooking method in which foods are cooked in hot fat. It is a very versatile cooking technique since almost any type of food can be fried. When properly cooked, fried foods are appreciated for having a wonderfully crunchy crust on the outside, while still being moist and tender on the inside. Frying, however, has a bad reputation of being a very greasy and unhealthy cooking method and this is true, if it is done improperly.

In this Rouxbe Cooking School lesson on How to Shallow Fry and Deep Fry, you will learn how to minimize the negative aspects of fried food by understanding what happens to food during frying. You will learn how to choose the proper fat for frying and the proper cooking temperatures required to produce results with least amount of fat absorption. You will also learn the difference between shallow frying and deep frying and what types of foods are better suited for each technique. Finally, you will learn how to properly handle and finish fried foods prior to serving them.

Fried foods, when cooked properly, can definitely be enjoyed from time to time and still be part of a balanced diet. As Michael Pollan says, "Eat all the junk food you want as long as you cook it yourself."

Happy Cooking!

The Rouxbe Cooking School Team

Tagged as: [ deep fry rouxbe school shallow ]

How to Bread & Batter Foods | Rouxbe Cooking School Lesson

Breaded and battered foods are appreciated for their crispy exterior and tender, moist interior. The dishes we enjoy so much such as chicken parmigiana, beer-battered fish, veal Milanese, polenta cakes and apple beignets all rely on a breading or batter to achieve the perfect texture and flavor.

In this Rouxbe Cooking School lesson on How to Bread & Batter Foods, you will learn the reasons why many foods are breaded or battered prior to being cooked. You will learn about the basic breading components and how to set up a standard breading station. You will also learn about basic batter components and how they affect the final batter. Finally, you will learn how to bread and batter foods prior to cooking them. Properly breading and battering foods before cooking is as important as properly cooking them. By taking care with each of these steps, you will achieve the crunchiest and tastiest results. Alongside a balanced diet, fried foods can be a delicious and tasty treat that can be enjoyed every once in a while.

Happy Cooking!

The Rouxbe Cooking School Team

Tagged as: [ rouxbe school ]

How to Make Hollandaise | Rouxbe Cooking School Lesson

Hollandaise is one of the five main mother sauces. Made with butter and eggs, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid (typically lemon) to balance it out. The sauce is most often paired with vegetables, meat, fish and egg dishes.

Many people think that hollandaise is too challenging to make because it has a tendency to split or curdle. Despite the fact that there are several reasons why this can happen, a good hollandaise is actually not that difficult to achieve once you understand the process.

In this Rouxbe Cooking School lesson on How to Make Hollandaise Sauce, you will learn about the main components of a hollandaise. You will learn how to make and season a hollandaise, how to hold it prior to serving and how to repair a split or broken sauce. You will also learn how to make a few derivative sauces from a base hollandaise, including the ever-so-popular béarnaise. By following just a few simple steps, you will be able to make any of these elegant and delicious sauces with ease.

Happy Cooking!

The Rouxbe Cooking School Team

Tagged as: [ rouxbe school ]

How to Make Starch-Based Thick Soup | Rouxbe Cooking School Lesson

Starch-based thick soups are hearty soups that are made by cooking starchy vegetables, legumes or grains together with a liquid. These delicious and healthy soups are appreciated by many cultures around the world. Common examples are: Italian bean and kale, the classic French leek and potato, Asian congee, Middle Eastern and Indian lentil soups, Mexican black bean soup and the ever-so-comforting split pea and ham. These soups get their thickening power from the natural starch within the vegetable or legume.

 

In this Rouxbe Cooking School lesson on How to Make Starch-Based Thick Soup, you will learn about starch-based thick soups and how to make them. You will also learn how to adjust their texture and how to finish and serve them. By knowing just a few simple techniques, you will see just how easy it is to create any type of thick and hearty soup.

 Happy Cooking! The Rouxbe Cooking School Team

Tagged as: [ rouxbe school ]