Cooking food is a subtle art, which must be handled with care according to your recipes.
The author Stéphane Lagorce, former chef, publishes "The great details of cooking with the hair".
He gave his advice on Saturday, in the show La tables des bons vivant on Europe 1.
The cooking techniques are as varied as they are subtle: in a pan, in the oven, steamed or in water brought to the boil.
For each food, it is possible to adapt a different one.
No way to cook pasta, fish, fries or brioches in the same way.
Author and former chef Stéphane Lagorce, who publishes
Le grand precise des cuissons au poil
(Homo Habilis editions), gave his advice in the program La table des bons vivant, on Europe 1.
"The cooking is full of small subtleties. The difference between a strong and moderate boiling is that the heat passes more quickly from the water to the ingredient, even if we are always at 100 degrees", he quotes. as an example.
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Pasta :
"You have to cook rather slowly, which gives the dough time to cook, the heat transforms the starch inside, and the water to penetrate into the dough. It is cooking-hydration. . You don't need to have a very strong boil for the shells. But for spaghetti, you need a faster boil. It depends on the pasta. "
Langoustines:
"It is a product which needs a very brutal, very strong and very short heat flow. We need a strong boiling which will transfer the heat immediately from the water to the langoustine to have the delicate texture. and crunchy. When you have langoustines which are a little soft, it is because there is too much cooking or too weak a boil. For a langoustine, it takes between 45 seconds and a minute in a court bouillon. "
The peas:
"When we cook the peas in water, a lot of flavors will pass into the water. Cooking the peas in a pan is perfectly legitimate, especially as there is more than enough in the peas. of water to cook it. "
The fish :
"Lean fish are difficult to cook because during their aquatic life they exchange their own water with water from the outside, so the texture of their fillets is extremely porous and therefore very receptive and reactive to cooking. fish you have to feel like you are undercooking them, regardless of the cooking method, especially steaming. In general, people make steamed fish a little soft because they underestimate the inertia and heat-receiving capacity of the fish. "
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Roast chicken :
"It all depends on the end result. If you want a crispy skin and tender meat, you have to start rather hot. You will start relatively hot to obtain a satisfactory color, you season before then you will lower the temperature. Most products when baked in the oven become insulating: the more they cook, the less they cook. So you have to lower the temperature so that the heat continues to penetrate. But the temperature depends on each oven, on the convection. "
Brioche :
“I started out relatively hot, at 170 degrees, and finished at 140 degrees. A cake swells when it bakes in an oven. When it swells, the little air bubbles become insulating and keep the heat out. So you have to lower the heat in the oven to have very soft, moist and tender buns, which you can't get if you cook linearly. And it's the same with cakes. "
French fries :
“The products in the fry get greasy when they come out of the frying pan. When you drain them, the product shrinks and sucks up the oil. So the secret is when you take them out to drain them immediately with paper towels. "