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CLASS 9 NOTES

Steak au Poivre:
• Temper Proteins to room temp before cooking
• Use mortar & pestle or mallet/heavy pan to smash peppercorns in parchment/foil
• Press cracked whole peppercorns into meat
• Do not overheat pan before adding cooking oil/shortening (not smoking)
• Do not use a non-stick skillet (meat won’t brown)
• Do not turn until meat releases from pan with a shake
• After release, turn meat often during cooking
• Always remove pan from stove before adding flammables (e.g. brandy)

Garlic Smashed Potatoes
Yukon gold are best
• Use red potatoes as substitute

Roasted Vegetables
• Always shop for fresh
• Root veggies are almost always an option

© 2015 D. K. Dickey - All Rights Reserved

 

 

Advanced Kitchen Skills Classes:

Class 9 Notes
Steak

Class 10 Notes
Lamb

Class 11 Notes
Veal

Class 12 Notes
Shrimp

GENERAL TIPS
Get some userul tips covering topics like how to season, knives and knife skills, and cookware.