Explore the versatility of vegetables!
In the lesson dedicated to vegetables in the Basic Cooking Course, participants learn how to select, clean, and cook vegetables in various ways, including steaming, blanching, and boiling. They discover techniques such as glazing, candying, and preparing white stocks, purées, soufflés, and flans, along with classic recipes like Ratatouille and Caponata.
Theoretical Content
- Selection and cleaning of vegetables
- Cooking techniques: steaming, blanching, and boiling
- Glazing and candying
- Preparation of white stock and purée
- Classic and innovative vegetable recipes
Practical Part
Participants put the learned techniques into practice by preparing:
- Pommes Duchesse
- Potato purée
- Artichoke flan
- Glazed shallots
- Confit tomatoes
- Tray of tubers and roots or Muhammara (depending on the season)
- Kale chips
An unmissable opportunity to elevate your dishes!
This lesson provides the skills necessary to use vegetables creatively and deliciously, transforming simple ingredients into extraordinary preparations. It is possible to attend this single lesson or enroll in the entire Basic Cooking Course for a complete culinary journey.
