French Cooking Academy
@FrenchCookingAcademyAustralia876K subscribers70.2M views
The official YouTube channel of the French Cooking Academy school
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Techniques
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Recipes from French Cooking Academy
All recipes
French Cooking AcademyFrench Omelette (Culinary Basics)
Classic French-style omelette cooked gently in a butter-and-oil mixture, aiming for a pale yellow exterior with no browning.
French Cooking AcademyCheesy Worcester Salmon Bake
A rich, cheesy bake with boneless salmon fillets, cheddar, and a hint of Worcestershire sauce.
French Cooking AcademySteak Tartare
A classic French dish made with raw minced beef and a variety of condiments.
French Cooking AcademyBoeuf Bourguignon
A classic French beef stew made with red wine, mushrooms, and bacon, cooked in a single pot.
French Cooking AcademyPoulet à l'Estragon (Chicken in Tarragon Sauce)
A classic French dish featuring chicken cooked in a fragrant tarragon sauce.
French Cooking Academy30 Cloves Garlic Chicken
A French bistro-style chicken dish with garlic, wine, and cognac.
French Cooking AcademyTraditional French Toast (Pain Perdu)
A classic French recipe using stale baguette, milk, eggs, and butter, finished with a sprinkle of sugar.
French Cooking AcademyClassic French Onion Soup
A traditional French onion soup with caramelized onions, beef stock, and melted cheese.
French Cooking AcademyCrème Brûlée
A classic French dessert with a creamy custard base and a caramelized sugar crust.
French Cooking AcademyCoq Au Vin - Chicken Braised In Red Wine
A classic French dish featuring chicken marinated and braised in red wine and cognac, served with onions, mushrooms, and bacon.
French Cooking AcademyChicken Chasseur
A classic French stew with chicken, mushrooms, and a rich tomato-based sauce.
French Cooking AcademyCassoulet
A traditional French bean and meat stew from the south of France.
Techniques from French Cooking Academy
Turn off the heat early because an omelette keeps cooking from residual heat
Stop the heat once it’s cooked enough, since the omelette will continue cooking after the burner is off.
Fold a French omelette into sections to form a neat “package”
Fold the omelette into sections (in two folds) to create a compact shape while finishing the cook gently.
Swirl the pan while stirring to form small curds in a French omelette
Swirl the pan and stir with a utensil so the eggs set into small shapes without browning.
Pour the beaten eggs in when the butter is foaming
Wait for the butter to foam, then add the eggs all at once.
Use a butter-and-oil mix for cooking an omelette
Combine butter with a little oil as the cooking fat instead of using butter alone.
Cook a French omelette over very low heat to avoid browning
Keep the heat very low throughout so the omelette stays yellow with no brown coloration.
Use a nonstick pan (about 22 cm) for a French omelette
A small nonstick pan helps the omelette release cleanly and reduces the risk of browning or tearing.
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