Video Documentaries

Raymond Blanc says that a good cook is one who understands the basic techniques of cooking. Raymond had to teach himself to be a Michelin-starred chef. He found out for himself what happens when you cook food in different ways. Now, after years of trial and error, Raymond wants to explain how to cook well and become confident in the kitchen. Post moved here:   https://hdclump.com/ cook-well-frying Raymond Blanc demonstrates the technique of frying with a delicate and colourful stir-fried salad with an Asian twist.

This edition looks at baking - cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb. Post was move here: https://hdclump.com/ cook-well-baking  2. Baked cheese “fondue”

This episode is all about poaching - cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don't use an old egg! Post moved here: https://hdclump.com/ cook-well-poaching He shows how to cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.

For Raymond it is a technique that conjures up the wonderful smells of the kitchen at home. He starts his masterclass with the most traditional of British dishes, roast beef and yorkshire pudding. Raymond cannot resist French-trimming the beef, though.  Post moved here: https://hdclump.com/cook-well-roasting/ Roast beef & Yorkshire pudding Raymond Blanc demonstrates this extremely popular technique of roasting with a roast rib of beef served with Yorkshire pudding and roast potatoes.

Raymond Blanc says that a good cook is one who understands the basic techniques of cooking. Raymond had to teach himself to be a Michelin-starred chef. He found out for himself what happens when you cook food in different ways. Now, after years of trial and error, Raymond wants to help us to cook well and become confident in the kitchen. [video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2017/12/RB.ep-barbaq.mp4"][/video]   Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from the simple to the ambitious. Raymond delivers them all with a passion and enthusiasm that belies his years at the top. This time he explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames, glowing coals or hot bars. For Raymond, grilling is a simple method which can produce ambitious dishes. He skips between the stove in his restaurant kitche

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin-starred chef. But first, he had to understand what happens to food when you cook it different ways. Once you know what is happening when you roast, fry, poach etc then you can cook anything. After forty years of trial and error, Raymond wants to share what he has learnt. Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from simple to ambitious and Raymond delivers it all in his easy, warm, inimitable way.   https://video-clump.com/wp-content/uploads/2017/12/Rb-ep.1.mp4   This first episode is all about slow cooking, a great technique that has meltingly delicious results. See what happens to a tough cut of meat with his Asian flavoured beef shin with papaya salad and the fabulous merging of flavours with a squid and chorizo stew. But simplest of all is an amazing compressed apple terrine.  1. Slow