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Technique: Clarified Butter

One of many essential techniques included in the French Cuisine Foundation Level.

Clarified butter is butter from which all milk solids have been removed. When the milk proteins and water are removed, what is left is almost 100% pure butterfat. Clarified butter is used a lot in French cooking. It is a must in sauces like Hollandaise and Béarnaise.

 

Lesson 1: Sweet Pastry Dough - Pâte Sucrée

The first lesson in French Pastry Foundation Level teaches a fundamental dough used in many recipes:

Pâte sucrée is a sweet pastry dough traditionally used for tarts. It is a short crust dough which means that the fat in the dough shortens the gluten strands by interfering with the process that elongates them such as occurs in bread dough. This results in a crumbly, tender crust. 

Lesson 16: French Onion Soup

French Cuisine Foundation level includes many classic French recipes such as this one.

Soupe à l’Oignon or onion soup has been known as far back as Roman times. Onions were easy to grow and readily available. This classic version of the soup originated in Paris, France in the 18th century, and is made with pot-au-feu stock, and caramelized onions.

 

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