I am testing the recipe at home and trying to analyze the though process that went in that dish?
🧑🍳 MY COOKING COURSE FOR BEGINNERS:
📖FRENCH CULINARY TERM GUIDE:
🧅🥕INGREDIENTS🥕🧅
600 grams chicken breast or turkey ( cut in smal strips)
300 grams button mushrooms
1 large onion ( finely sliced)
1 branch of thyme
5 sage leaves
100 grams grated cheese
salt and pepper to season
2 tablespoon olive oil ( 1 for the chicken and one for the mushroom)
40 grams butter ( 20 for the chicken and 20 for the mushrooms)
For the bechamel
40 gram flour and 40 grams butter
500 ml milk
salt and pepper
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Quality French homeware:
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial:
🎗️ join the FCA community on Patreon:
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: