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Bistrot Charcuterie for Beginners
1. ABOUT THIS COURSE
Welcome
Overview of French charcuterie (21:58)
Course overview and what you will learn (6:41)
What you will need (10:39)
Join the French Cooking Academy Club
Contact and support
2. BASIC CHARCUTERIE TECHNIQUES USED IN THIS COURSE
Health and safety first! (7:32)
Know your meat cuts (5:25)
The importance of herbs and spices (8:25)
Cutting and seasoning meats (17:49)
Oven, temperature controls, cooking and resting time (5:57)
Short crust for pâté croute (pâte à pâté) (9:53)
Puff pastry for tourtes and pithiviers (21:14)
How to make a pork jus and demi-glace (18:02)
Making jelly for charcuterie goods (9:53)
Preserving basics: pâtés and terrines (14:53)
3. PÂTÉS
Introduction
Workshop: Pâté de campagne (farmhouse style pâté) (34:08)
Chicken and mushroom pâté (16:49)
Mousse de foie de volaille (chicken liver mousse) (29:08)
Brittany style pâté (19:18)
Key things to remember
4. TERRINES
Introduction (2:11)
Workshop: Peppery pork terrine (24:17)
Apple and cider terrine (13:50)
Duck and pistachio terrine (12:31)
Basque-style terrine (12:00)
Key things to remember
5. CONFITS AND SPREADS
Introduction
Workshop: Le mans style rillettes (31:22)
Duck rillettes (21:39)
Les rillons (confit pork belly) (20:47)
Salmon rillettes (14:44)
Tours style rillettes (16:14)
Confit shallots (7:32)
Key things to remember
6. CHARCUTERIE IN PASTRY
Introduction
Workshop: Pâté pantin (33:03)
Chicken and porcini pithivier with Madeira wine (24:39)
Pork filet mignon wellington style (22:48)
Creamy ham & cheese feuilleté (21:18)
7. THE GRAND PÂTÉ EN CROÛTE
Introduction (5:12)
THINGS TO PREPARE THE DAY BEFORE
Preparing, cutting and seasoning the meats (13:10)
ON THE DAY (7:38)
1. Preparing the mushrooms and the demi glace (6:11)
2. Preparing the forcemeat base (3:04)
3. Lining the pâté mold with the shortcrust (8:27)
4. Garnishing, decorating and cooking the pâté en croute (12:39)
FINAL STEPS
Final touches and pouring the jelly in (5:32)
Slicing and tasting notes (7:04)
You made it! (4:30)
BREAD MAKING
Artisan bread making guide
3. Lining the pâté mold with the shortcrust
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