Alain Ducasse's Recipes:
French Cuisine & Celebrity Recipes

Alain Ducasse's Recipes:

• Cheesecake passover - alain ducasse recipe
  
• Tomato tart - alain ducasse recipe
  
• Oyster soup - alain ducasse recipe
  
• Tapenade in cucumber - alain ducasse recipe
  
• Shrimp scampi - alain ducasse recipe
  
• Red pepper tomato rice recipe - alain ducasse recipe
  
• Tuna roll - alain ducasse recipe
  
• Chocolate mousse with ice cream - alain ducasse recipe
  
• Orange french toast - alain ducasse recipe
  
• Ice cream cake - alain ducasse recipe
  
  See more recipes by Alain Ducasse
  

Alain Ducasse's Cooking Tips:

Celebrity Chef Tip No.1: To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.

Celebrity Chef Tip No.2: A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.

Celebrity Chef Tip No.3: For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).

Celebrity Chef Tip No.4: To keep cauliflower white while cooking - add a little milk to the water.

Celebrity Chef Tip No.5: Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Celebrity Chef Tip No.6: Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.

Celebrity Chef Tip No.7: Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

Celebrity Chef Tip No.8: Do not use metal bowls when mixing salads. Use wooden, glass or china.

Celebrity Chef Tip No.9: A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.

Celebrity Chef Tip No.10: To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

Celebrity Chef Tip No.11: It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.

Celebrity Chef Tip No.12: Microwave a lemon for 15 seconds and double the juice you get before squeezing.

Celebrity Chef Tip No.13: Microwave garlic cloves for 15 seconds and the skins slip right off.

Celebrity Chef Tip No.14: When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

Celebrity Chef Tip No.15: Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.

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