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Raymond Blanc: How to Cook Well - Season 1 Episode 5
In this episode Raymond Blanc explains frying - cooking in fat or oil. For Raymond it's a great quick technique that gives food a wonderful flavour, colour and texture. He starts with a simple French favourite, pan-fried pork chop on sauté potatoes, a dish he dedicates to his mum because she has cooked it so often. He conjures up a surprising stir-fried salad as a delicious alternative to the usual summer staple. His dessert is an incredible pan-fried Grand Marnier souffle with an orange sauce.
- Bliain: 2013
- Tír:
- Seánra: Documentary
- Stiúideo: BBC Two
- Eochairfhocal: cooking, instructional
- Stiúrthóir:
- Caitheadh: Raymond Blanc
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