Professional Culinary Techniques and International Recipes

Rolled Flank Steak

Preparation: Mix garlic, parsley, oregano, chili, parmesan, and grated breadcrumbs. Place the mixture orderly over the extended meat. Add eggs, peppers, carrots, and smoked bacon, then tie the meat. Roll it in cling film. Cook in a court bouillon for 2 hours and 30 minutes. Cool the meat in the liquid and press it while it is still warm.

Vitel Thoné

To prepare this dish, make a broth with vegetables. Cook the peceto (eye of round beef) in the broth. Leave it to cool in the cooking broth until ready for use. Process the remaining ingredients along with half of the capers. Cut the beef into thin layers and coat (napar) them with the sauce. Decorate before serving.

Risotto

Sauté each vegetable in oil separately without browning; mix them and leave to cool. Toast (nacarar) the rice in oil until it takes on color. Add the vegetables and boiling broth. While cooking, stir constantly. When the rice is almost ready, turn off the heat, cover, and let it stand for 10 minutes to finish cooking. Incorporate butter and cheese, then mix. Sprinkle with herbs and correct the seasonings.

Bavaroise

Boil the milk; once it reaches a boil, add the beaten yolks and sugar. Cook over low heat until the preparation coats the spoon (nape). Remove from the heat and dissolve the caramel along with the gelatin while hot. Bring the mixture to a cold temperature.

Ballotin of Poultry

Bone the chicken and remove the skin. Process the white meat to create a poultry mousseline. Add cream and season with salt and pepper. Place the soaked mushrooms, pistachios, and ham inside. Roll the chicken with the stuffing to shape the ballotin, wrap it in cling film, and cook in court bouillon for 25–30 minutes until the heart temperature reaches 65°C.

Traditional Blinis

Dissolve yeast in 0.100 liters of warm milk and 0.100 kg of flour. Incorporate the remaining milk, flour, egg yolks, salt, and oil into a homogeneous paste. Let it rest for 15 minutes. Incorporate the egg whites with the sugar and let the batter stand for 1 hour in the refrigerator. Cook over low heat.

Homemade Cream Cake

Sift the flour and sugar. Mix and cut the mixture with the egg yolk. Add the rest of the flour and let it rest for a few minutes. Line the mold with the dough. For the cream: bind all the ingredients and pour them onto the dough. Bake in a moderate oven for 15–20 minutes, then raise the temperature to brown the top.

Handmade Filo Dough

Sift flour into a bowl; add a splash of oil, a pinch of salt, and warm water to form a dough that can stretch easily without being too humid. Divide the dough into small balls (scones), stacked and separated by very thick layers of corn starch. Pass a rolling pin over the stack and stretch all at once until they are as fine as paper. Carefully shake each sheet to remove excess starch so they do not dry out. Brush with melted butter or oil according to the specific recipe requirements.