FLAVOURS - WEEKS OF TASTE

LESSON NO. 1
There were a series of workshops organised by the Flavour Magazine conjunction with the Weeks of Taste.

I attended one class ie Gourmet for Beginners held on 16/10/2011.


The chef told us that this time of the year in France is also a month of food tasting. Restaurants and cafe will have special offers for food tasting. Fresh food and natural taste.



The chef (on right) with his handsome assistant (on left). The youngest participant - the Indian boy who is 12 years old only.


The first thing he told us: "The simplest thing to cook is the hardest thing to cook".

How true. Take example a simpled boiled egg. Too often we eat really "hard"- boiled egg. There is a blue-black ring around the yolk. This is the reaction of the sulphur in the egg after over cooking. This is poison for the body.

I, and I am sure most of us, have been taught to bring the egg together with cold water to a boil till the egg is cook.



Wrong method.

The correct way or is it the French way is to bring the water to a boil. Gently lower the egg (egg must be at room temperate) to the boiling water. Continue to cook over medium heat for 10 minutes. Remove and rinse under cold water (this helps to shell easily) I would drop the egg into ice water for a few seconds. Drain and peel.



There is no black ring around the yolk



There is no sulphur smell.



The yolk is cooked with a bit of runny center.



The white is set and soft.



Of course, I had to practise what was being taught.

Perfect boiled egg!

Served with a sprinkling of Fleur de sel- lovely!!