Category: How to Cook Well

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.

Raymond Blanc OBE is a French chef. He is one of Britain’s most respected chefs.

frying

How to Cook Well : Frying

This time he explains frying - cooking in fat or oil. For Raymond it's a great quick technique that gives food a wonderful flavour, colour and texture.

Raymond Blanc - baked cheese “fondue”

How to Cook Well : Baking

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.   He ends with two desserts. The first is a restaurant masterpiece - a pistachio souffle with a bitter cocoa sorbet inside - and ...

Poaching

How to Cook Well : Poaching

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!   ...

Roasting

How to Cook Well : Roasting

This 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 wonderful smells of the kitchen at home.

How to Cook Well : Barbecue & Grill

This time Raymond explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames..

Raymond Blanc

How to Cook Well : Slow Cooking

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.