Want to be a real Masterchef in your kitchen? For that, you just have to follow the competition every Thursday evening on TF1 and to note scrupulously the advised advices of Frédéric Anton, Yves Camdeborde and Sébastien Demorand. Illustrious leaders, Frédéric Anton and Yves Camdeborde blend perfectly into the skin of the cooking teacher in Masterchef, so that the kitchen is soon no secret for us.

Raise chicken breasts
In the first episode, we discovered a trick to raise the whites of a chicken. The whites, it is the tender flesh which pleases often to the small ones, but also to the big ones. To do it simply, without retouching the walls of his kitchen every Sunday, a tip: just remove the bone of the sternum. A sharp knife stab along the central bone and voila, you'll have two whites of chicken as perfect as if you'd been at the butcher's.

Make a puff pastry
Leader Frédéric Anton volunteers to do a choux pastry. Elementary do you think? Not so much when you know that pastry is a high-precision business. As often in the discipline, it is necessary to respect the proportions to the letter and to the nearest gram. Equip yourself with an ultra-precise scale to make a compact paste that will become more creamy when you add eggs. And how do we know that our dough has the right consistency? According to the juror Masterchef, the dough should keep the shape of a bird's beak on the spatula. Subtle, but practical when you start behind the stove.

Make a caramel
To make a caramel to the perfect coloring, Frédéric Anton gave us a simple advice in Masterchef : once the caramel has reached the right color, you have to dip the pan in cold water to stop cooking. Be careful not to forget the pan in the water. caramel would become hard as wood.

Find all these tips in pictures:

Zzzzzzz MasterChef food description... (April 2024)