Raymond Blanc: How to Cook Well
Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin star 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.
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Cast
Seasons
Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Each episode he takes a cooking technique and shows how it can be used.
1.Slow Cooking
09-07-201330mThis 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 wit...
2.Poaching
16-07-201330mThis 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 keep...
3.Roasting
23-07-201330mThis episode is all about roasting; cooking in the dry heat of the oven using fat or oil to keep the surface of the food moist. For Raymond it is a technique that conjures up the w...
4.Baking
29-07-201330mThis episode is all about baking; cooking in the dry heat of the oven. Raymond loves the beautiful colours and flavours it gives food. But for him baking is for much more than brea...
5.Frying
05-08-201330mIn this episode Raymond Blanc explains frying - cooking in fat or oil. For Raymond it's a great quick technique that gives food a wonderful flavour, colour and texture. He starts w...
6.BBQ & Grill
13-08-201330mRaymond Blanc says that a good cook is one who understands the basic techniques of cooking. Raymond had to teach himself to be a Michelin star chef. He found out for himself what h...
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