The basics things that can improve your French cooking when you begin. (2021 cooking tips)

I am back in the kitchen with some simple french cooking advice and tips for 2021.

This is a recap of the live session we had earlier plus some personal advice on to improve your French cooking. it is very important to keep in mind when you are beginner cook that it all start with the basics.

Now of course if you like to go further with all this I advise you to enroll in our French cooking course for beginners:

Handy tool to follow online course adn recipes:
Quality chopping board with smart attachment for ipad and mobile device (ideal to follow online courses)

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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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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:

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):
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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:

[johannajeffel]

Oh boy this year 2021 I told myself there is not gonna be much cooking in my house, but after I subscribed to this channel oh boy my husband is so happy I’m just loving this I even turned off tv and this is my TV all this yummy and secrets, I’m loving that you teach beginners because I’m one of them, thanks so much for all you time and effort.

[MrGhostman]

Merci from Nepal. Just joined a culinary school in my 40s and your channel has been my bible. Thank you so very much for helping folks from all over the world 🇳🇵❤️🇫🇷

[awhite]

I expected to be annoyed by an outdated "the French way is the only way" lecture sat in 1970s when the Roux brothers had moved on since then. I ended up realising that this gentleman spoke good, honest sense - especially about kitchen equipment and how you approach cooking. Very impressed. 🇬🇧

[andysbg]

As an ex- professional I can say : WELL

[edterryberry]

I can tell that only minutes in that this is a great learning experience, I love to cook and the best meals are made starting with good ingredients and knowhow. Thank you my friend!

[davidkulmaczewski]

Great general info, and glad you're back feeling better and making videos.

I've tried applying the techniques I've seen here to an existing recipe -- chili. Brown the meat in a dutch oven, remove the meat and saute onions, garlic, and veggies in the same pan, deglaze the pan with beer, add broth and spices and reduce on the stovetop, then add back the meat and beans and veggies and cook in the oven.... results were outstanding! The flavor was more intense, and didn't have the 'it's OK but better on the 2nd day' problem as it did in the past. The concepts and techniques you discuss are valuable way beyond just French cooking; they'll improve about any recipe.

[bobbydigital]

I've been watching this channel for a long time, pretty much from the beginning and Stephane you've come such a long long way brother, I'm really really proud of you :-) You are awesome! I learned how to make creme brulee from you my friend using the dry bake method ;-) (which is the right way to do it might I add!!) I watched so many YouTube channels but yours was the best in teaching me how to make stuff! Anyway, I just wanted to say thank you and congratulations on how far you've come, I will continue to watch and support your work! I'm not sure if you remember me, my name is Bobby, I'm the guy who's legally blind and learning how to cook thanks to you!! :-)

[wendyellis]

I always keep white vermouth, Madeira, and port wine on hand for cooking — mainly for their keeping properties. They don’t take up room in the fridge, and are always ready to go. I also keep heavy cream in the fridge because it’s so handy to add that special touch to a quick dish.

[roblawrence]

My favourite french cooking channel. You explain without over complication and make everything look easy. You are very modest and even point out where you could have improved. Have you written any books?

[neilpickup]

I was given a water filter to try and was amazed by the difference it makes. Boiled veg tastes sweeter, and needs less salt.
However, if I am away and cooking in another kitchen without a filter (I upgraded to one connected to the mains water so can't take mine with me) a little planning ahead to put the largest jug or bowl I can find filled with water in the fridge overnight does allow most of the chlorine to evaporate. Admittedly, not as good as filtered, but way better than what comes straight from the tap - even a couple of hours makes a difference.
I loved the section about the knives - when I left home (more than half my lifetime ago) my mother set me up with the basics of what I needed, which included a big (chef's) knife, bread, and a small knife (which she uses if she visits) I have also added a serrated one supposedly capable of doing everything, but I only use it for tomatoes where it is superb. I can honestly say, that (with the addition of a peeler) three knives can cover all of my needs, and provided that the tomatoes are not too soft I can make do with my chef's knife there! (unfortunately, I developed an intolerance to fish - so just meat and veg for me so no use for anything super flexible).
Love your videos - as they say (and in my case particularly) you are never too old to learn something new.

[makingchefcab]

I was issued Mercer Culinary knives in Culinary school. Love them. Same series as you have. The two channel pull through sharpener is angled for their knives. 20 on ruff, 60 on fine, and a leather strop, they will cut through anything. Warning, the will cut to the bone out of the box.

[dwaynehendricks]

I started out at the Goodwill store and bought a sauce pan, a skillet, a fork, knife and spoon. Hamburger helper was my go-to. Of course I wish I would've known this 40 yrs ago, but you weren't around. Glad I found you!! I like your traditional approach to cooking.

[stenvallimae]

Three and a half minutes into the video, and how you describe something as simple as salt on tomatoes shows clearly, that you sir, have passion!

[markust]

I enjoyed the vid, Stephane, however, i differ on the knives section, i have never been happier with my special and expensive Masakage Japanese knives. It brings a smile to my face everytime i slice or dice something without effort and that makes the joy of cooking even better.

[imdc]

So happy to see you are well and back in the kitchen.

[simongilliat]

Merci Stephane.. Many good basic notes here. All cooks must remember the simple things. Your comments about knives are great. I've had three Sabatier blades since 1987 and they're still going strong.. They're all I have needed even when I was cooking professionally..

[junebyrne]

I love how down to earth this. The internet is so dangerous to your cooking. So many people do strange things. But if follow this man I think it will end up delicious. I enjoy watching him. Even though I think I know how he will find something that is new and sensible. I feel I can trust him. Thanks for these lessons.

[robbiemartensson]

I spoiled my self with the frying pan from Mauviel M'Cook and only that made a huge difference. Love that thing and use it everyday from baking eggs to meat and fish and pansauces. Now i just have to save up for the sautépan :)

[elsalisa]

Nicely done. Your wealth of information and orgaization are a pleasure to learn from.

[FunkyFoodieSMR]

A great video.. Thank you chef. Lots of love From Sri Lanka🇱🇰🇱🇰