Bruno Albouze
@BrunoAlbouzeUnited States1M subscribers109M views
Welcome to the Real Deal Cooking Channel, your go-to destination for discovering and mastering the art of French and European cuisine. I’m Bruno Albouze, and I invite you to join me on a journey through the secrets of French bread, pastry, and cooking. Subscribe now so you don’t miss our latest seasonal recipes, from gourmet dishes to famous French desserts. Whether you're a fan of fine dining or simply want to impress your guests with classic French appetizers, you've come to the right place. I’ll guide you through preparing timeless recipes and rustic French dishes, adding touches of haute…
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Techniques from Bruno Albouze
All techniquesSave carrot scraps for purées instead of discarding them
Collect carrot trimmings and use them in a carrot-ginger purée (or another use) rather than throwing them away.
Use a chef’s knife and a paring knife to achieve classic knife cuts
For these cuts, the video recommends having at least two good knives: a chef’s knife and a paring knife.
How to do a tournée (turned vegetable) with 7 sides
Hold the vegetable between thumb and forefinger and use a paring knife to carve seven curved sides into a football shape.
How to cut diagonals evenly
Hold the knife at a 45° angle and slice evenly to make diagonal pieces.
How to do a roll cut (oblique cut)
Cut at a 45° angle, roll the ingredient half a turn, and repeat to create two-angled oblique pieces.
How to make medium dice (parmentier)
Trim into a rectangle, slice into thick slabs, cut into batonnets, then dice into medium cubes.
How to make macédoine (small dice) from batonnets
Cut 1/4 in (6 mm) slices into batonnets, then dice to make macédoine.
How to make brunoise (small dice)
Make thicker julienne (about 1/8 in / 3 mm) and cross-cut into small uniform dice.
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