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s you're demonstrating. Confidence is born of proficiency; proficiency is borne of practice. Showing others a cooking technique -- whet her simple, like a brunoise cut, or complex, like forming spherical olives -- seems more complicated in front of an audience. The demon stration cook must exhibit finesse and confidence during the demo. 9 Practice culinary agility. When making a demonstration dish, prepa re for the unexpected. However, when the unexpected occurs, have a contingency. 10 Cook in advance. Make your demonstration dish and ho download icon system ld it hot in your oven. Prepare the dish in front of the audience in accordance with the event, but have the same dish ready to display and serve upon demand. 11 Remain calm. Cooking for an audience is difficult but manageable. Although stress increases exponentially wh annette williams sgs en instructing, do not allow yourself to exhibit markers of stress, such as poor economy of language, superfluous steps in the dish's e .

nclude, "Why use a chef's knife when a paring knife wil do?" and "How do you choose your aromatic ingredients when creating a dish?" 13 Keep your demonstration simple. Impress your audience with technique, not commentary. An effective demonstration chef shows the founda tion of technique, not its flourishes.1 Place a pan of cold water on the stove and add the cold, uncooked eggs. Bring the water to the boil and cook the eggs for approximately eight minutes, stirring once a minute to encourage the yolks to settle in the middle of each e free 3d hair textures gg. 2 Remove the pan from the heat and plunge the eggs into a dish of cold water or place the pan under cold running water for 20 secon ds. 3 Take one egg from the cold water and remove the shell. The egg should still be hot to the touch and malleable. If it is not, brie annette williams sgs fly place the egg in a dish of hot water for a minute to make the white pliable again. This warming technique is also suitable for hard .

e the filled egg mold in the water to cool and leave for at least 10 minutes. 6 Remove the egg mold from the cold water, release the cl ip and lift the lid. The egg should be molded perfectly, but if there are any pieces of surplus egg white, trim them away with a sharp knife.1 Rinse and peel your vegetables, using a peeler or paring knife. Place them near your cutting board. 2 Trim a small slice from e ach side of your first vegetable, giving it four flat sides and a square cross-section. 3 Cut the vegetable into sections 2 1/2 inches poe audio book long. Take a section, and cut it lengthwise into flat strips that are 1/8 inch thick. 4 Stack your vegetable slices on top of each othe r, and square the edges, restoring the rectangular section to its original dimensions. Next, slice the stack vertically again at 1/8-in annette williams sgs ch intervals, making julienne strips 2 1/2 inches long and 1/8 inch square. 5 Repeat for the remaining vegetables.Fruit-Flavored Cuban .

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