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Escoffier Study Group


Escoffier Study Group

A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.

Members: 318
Latest Activity: Mar 12

Discussion Forum

molecular gastronomy 1 Reply

I'm a young chef n have studied a lil bit of molecular gastronomy but its complex can anybody explain it to me a lil clearer

Started by Parshae Clarke. Last reply by Scott Stokes Sep 1, 2013.

Hollandaise Sauce 7 Replies

Does anyone have any advise for Hollandaise Sauce and not screwing it up.........I try doing it from scratch but always screw it up somehow.....To me it tastes better than the instant stuff that one…Continue

Started by Michelle Harris. Last reply by shashi kant Jun 5, 2013.

Matelote Pochouse - 1571

I would like to start a discussion involving the student team required dish for the upcoming season.Most recipes for Pochouse - outside of Escoffier - reference the dish as a dish from Burgundy,…Continue

Tags: 2013, dish, Student, Pochouse

Started by Kevin C. Clarke, CCE May 6, 2013.

well-tomato demi-glaze and duchess potatoes 4 Replies

Can anyone help me find Escoffier's recipes for these. I have been all over the book and cannot seem to locate them? My Honors Project partener and I have to make these for the project and cannot…Continue

Started by Samm Malone. Last reply by John Kinsella Jan 26, 2013.

Certified Master Chef Candidates in Training 14 Replies

Chefs,I would like to propose that those who are training for the CMC exam participate in some Classical practice sessions. I would ask that our current group members who have already achieved the…Continue

Started by Travis Smith. Last reply by Eric Stein Feb 27, 2012.

Mushroom Liquor 2 Replies

I have been looking for a specific recipe out of the Escoffier book for mushroom cooking liqour. Does anyone know where it might be?Continue

Started by Brandon Hamilton CEC, CCE, ACE. Last reply by OldDogNewTricks Feb 14, 2012.

Chapter 3, Soups 36 Replies

A discussion on Escoffier the Guide Culinaire, Chapter 3, SoupsContinue

Started by Travis Smith. Last reply by John Reed CEC, CCA Dec 8, 2011.

Chapter 7, Releves and Entrees of Butcher's Meat 18 Replies

A discussion on Escoffier the Guide Culinaire, Chapter 7, Releves and Entrees of Butcher's Meat (Principles ofContinue

Started by Travis Smith. Last reply by Madison Dulisse Dec 2, 2011.

Chapter 1, Sauces 7 Replies

A discussion on Escoffier, Guide Culinaire - Chapter 1, Sauces.  

Started by Travis Smith. Last reply by L. Fernando Mojica, CSC Nov 26, 2011.

Outline for the Escoffier Study Group 7 Replies

I would like to establish an outline for our study group so as to make the best use of our time and enhance our understanding of the "Guide Culinaire."  We should begin by reading and discussing the…Continue

Tags: Escoffier

Started by Travis Smith. Last reply by Thomas Hitron Nov 25, 2011.

Comment Wall


You need to be a member of Escoffier Study Group to add comments!

Comment by Ronald D. Canales CSC. on February 17, 2011 at 8:35pm
I just recived my Escoffier cookbook today so where do I start? can anyone help me get started?
Comment by Ronald D. Canales CSC. on January 13, 2011 at 3:25pm
I'm new to the acf. and wearechefs but would like very much to learn more about Escoffier and Le Guide if possiable so I guss I should first buy his book?
Comment by Paul G. Suplee CEC, PC III on January 13, 2011 at 7:18am

Le Guide is intimidating at first, but in reading it, I have noticed that it's nothing more than a return to good solid cooking techniques.  Little things make a big difference.  I reduce a stock to a glace before I roast a turkey and begin my basting with that, thus forming the most amazing crust.  traditional brandade and then croquettes were a perfect fit for Christmas' Feast of Seven Fishes.


I also read in le guide an interesting note about chefs cooking their veal stock for too short a time, and in every textbook I have seen in the last 28 years they have noted to cook a veal stock for 6 hours.  Escoffier writes that it should be 12.  I changed to this and not only is my stock much improved, but even my remouillage is like glue with all of the extra gelatin I'm able to extract. 


Other changes in my kitchen have been made, and I while am no where near ready to be tested on the book as a whole, it has given me a new perspective on cooking.


On a side note, in reading 'Ma Gastronomie' by Fernand Point, he noted that while Escoffier was an important figure and that he himself was raised on his tenets of cooking, the volume (at the time of writing) was fifty years old and thus needed to be revamped in order to be modern.  This reflects Escoffier's notation in the intro that cuisine is not static and that it evolves.

Comment by Travis Smith on January 13, 2011 at 12:02am
It has been quite an eventful year since we started this group and as we approach our 1st anniversary in the Escoffier Study Group on ACF We Are Chefs. The pictures of our members remind me of the growth so many of us have achieved over the last 12 months. We are all at different stages of understanding Escoffier's Le Guide Culinaire and our newest member (#227) has just been given her first copy and a briefing on how to approach the pages between the forest green covers. What have we learned thus far and what most inspires all of you today about Le Guide?  
Comment by Paul G. Suplee CEC, PC III on October 26, 2010 at 5:50am
OK, so I've let the tapioca 'poach', as Escoffier writes, in the top of a bain marie for as long as 45 minutes with no clearing. I also followed the simplistic instructions from Larousse and Escoffier Cookbook for sprinkling the tapioca into a boiling consomme and cooking for 10 minutes (letting it go as long as 30), both to no avail.

Is there a possibility that this is the result of the tapioca I am using? Does anyone on this thread have a good process for working with tapioca to ensure the 'date on a dime at the bottom of a gallon' clarity?

Thanks so much. Two years are going to go by very quickly!
Comment by Paul G. Suplee CEC, PC III on October 23, 2010 at 3:00pm
I'll find out if we can bring powdered with us. Powder is what various chefs recommend so I can't imagine they wouldn't allow it. There is a good quote from this group that a chef pulled from Gigachef -

"Quoting Chef Barnes the correct way to thicken with tapioca "It was explained to me as follows; It does not make the consommee cloudy when the correct procedure is followed, 1. Use powdered tapioca 2. Mix 2 T & 1 cup of consommee for every quart of finished consommee 3. Place the mixture in a bain marie and cook until slowly it clears, be patient 4. Strain this through cheesecloth and use it to thicken the consommee This should render a very clear lightly thickened consommee, you may also try double the amount of regular tapioca mixed into the raft, but I do not find this to work as well. Thanks for asking, BBCMC"
Comment by John Reed CEC, CCA on October 23, 2010 at 2:56pm
I would be careful to only thicken a consomme if it is called for. You will probably get pearl tapicoa. If you have a ratio of tapicoa for 10 portions it would be good to pratice. I haven't quite nailed it down yet. if you have suggestions that would be great to share.
Comment by Paul G. Suplee CEC, PC III on October 23, 2010 at 1:56pm
Thanks John. In the consomme section of Le Guide, there is a short paragraph that mentions that thickening with tapioca is considered appropriate but that it is completely optional. I imagine it's a good thing to do it during the CMC to show the skill. 24 months and counting.
Comment by John Reed CEC, CCA on October 23, 2010 at 1:48pm
Stay with le Guide if Studying for CMC. However understand why there is a difference as it is this understanding that allows you to really understand the cuisine. I have found alot of differences between resources on other items. For example. I have sources that state sauce Sauce Albufera has foie gras instead of red pepper. Always default back to Le Guide.
Comment by Paul G. Suplee CEC, PC III on October 23, 2010 at 1:30pm
Anyone have an opinion on this? In researching Consomme Rachel, the recipe in "Escoffier Cookbook and Guide to the Fine Art of Cookery", is quite a bit different from the consomme of the same name in Le Guide.

Should we stick to Kaufmann/Cracknell strictly or is this up to discussion?



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