Cooper just watched the movie  with me last night
Aroused my desire to learn
Because of this movie
I bought this "Cooking Bible" of French Cooking
This book is written by Julia Child
Louisette Bertholle and Simone Beck
Julia Child is a well-known chef in the US
Also THE CHEF in my heart
To show the respect
From today
I will share what I have learnt from this book
I believe that learning will help us to become a good cook as Julia did
Time will tell
However，to be honest
looking at these two recipe book
I really admire the heroine in the movie
just took only a year to complete all the recipes in the book
me？
better not set a time limit
because I‘m really afraid that
I will become crazy when I can't do it well
According to this book
Theoretically a good cook
should be able to perform under any circumstances
but cooking is much easier
pleasanter, and more efficient
if you have the right tools
Then，I checked my kitchen equipment
I never thought that I have so many tools
The kitchen is full，even in the oven
I also have a dozen of towels
There are so many tools can be used
Today，I will follow the content in the book
and show you the tools
Wait，I have to transform，then pretend to be a chef
Okay，okay， enought for playing，start it now please
Casseroles，normally are round and oval shape
Oval casseroles are more practical than round ones
as they can hold a chicken or a joint of meat as well as a stew or a soup
A good pair would be about 15 to 20cm width, 9cm depth
or  about 23 to 30 cm width, 15 cm depth
if the budget allows,  a enamelled cast iron is a good option
my one is a cast iron casseroles
Saucepans, this is the most commonly used ones
in a range of sizes are essential
one with a metal handle can also be placed in the oven
Frying pan and sauté pan
A frying pan has sloping sides, sauté pan has straight sides
A sauté pan is used for sauteing small steaks, liver, or veal scallops, or
A frying pan is used for browning and tossing small pieces of food
like mushrooms or chicken livers
Wooden and rubber spatulas
is more practical for folding, stirring, spreading
very useful
Whisks
wonderful for beating and mixing
beating eggs, sauces, tinned soups and for general mixing
Sieve
used for sift flour, or let the liquid or mixture strained easily
Cheese graters
this kind of graters have four sides, each side has different size to grate
Garlic press
put a garlic clove in it, you will have the mashed garlic
Mortar and pestle
are used for grinding herbs, pounding nuts, and such like
Large mortars are used for pounding or pureeing shellfish, forcemeat, and so on
Baking dishes
round and oval baking dishes can be used for roasting chicken, duck, meats, pie or bread
Chef's knife, the most common knife in French cooking
normally about 25 to 30cm long
used for cutting, chopping, dicing and etc
This utility knife has similar using purpose as chef's knife
but it is smaller and narrower
Filleting knife
blade is flexible, for filleting and slicing
Bread knife
serrated or jagged edge long knife
to cut through the pastry and bread easier
Palette knife, no cutting blade
used for turning, decorating cakes and spreading food
Sharpening steel
to keep knife blade sharp
but this is not a knife stone, if the knife is blunt, please use a knife stone to sharp the knife
The knife grip
hold the knife with your thumb and index finger gripping the top of the blade
and wrap your other fingers around the handle
for cutting,  use the knife vertically
do not put your index finger on the knife back
For cutting, fingertips tucked under knuckles, thumb tucked behind the fingers as a pusher
grip the side of the object with your fingers, pointing your fingernails back toward your thumb so that you will not cut them
Slicing round objects
cut the potato in half and lay it cut-side down on the chopping board
cut straight down, at a right angle to the board, with a quick stroke of the knife blade
this goes slowly at first, but after a bit practice, the speed will increase
Slicing long objects
like carrots
cut a thin strip off one side so that the carrot will lie flat on the board
Then cut crosswise slices as for the potatoes in the preceding paragraph
(Julienne) then cut it into lengthwise slices 1/8 inch thick
Dicing, proceed as for julienne, but cut the strips, a handful at a time, crosswise into dice
Chopping
hold the knife blade by both ends and chop with rapid up-and-down movements
brushing the ingredients repeatedly into a heap again with the knife
Dicing onions
cut the onion in half through the root
remove skin
Lay one half cut-side down, cut vertical slices from one side to the other
coming just to the root but leaving the slices attached to it, thus the onion will not fall apart
then make horizontal slices from bottom to top, still leaving them attached to the root of the onion
finally, make downward cuts and the onion falls into dice
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