Hands-on with Chef Michel

Testimonial from Hands-On cooking class, April 2015:

Chef Michel,

We had such a wonderful time last Friday night.  I can’t thank you enough for the terrific presentation you gave us.  My guests were thrilled.  Not only did we have a fabulous dinner but my guests and I learned so much!  Those French sauces now do not seem so intimidating!  Jerry and I definitely want to do this with you again.  I’m attaching pictures from the evening.  Hope some of them make the web site!

September   &   October   2013 ———————–

Author : Matt & Johana Dickhaus


It has been our pleasure to have Chef Michel in our kitchen, not only for his helpful instruction when cooking, but also for the great time he provides when you are in the kitchen with him. His classes are dynamic and fulfilling. Chef Michel transmits great energy and joy of cooking. His classes have taught us that with just a little knowledge of cooking, love, patience and a good sense of taste, you can make amazing meals!*

When I Grill a Steak

Q&A with Chef Maloiseau

Q: “When I grill a steak how do I know when it is really done the way I like it?”
Jeff Clark – Hilliard, OH

A: The most accurate way to cook a steak (unless you do it on a regular basis) is to use a digital or remote thermometer ($12-$22) planting the tip in the center of the steak.
According to the American Meat Federation here is the official chart for internal temperatures and corresponding doneness:
110°F – Black & Blue – Seared black on outside, ice cold raw center, slippery soft in texture
120°F – Rare – Red cool to warm center and will be soft and spongy
126°F – Medium rare – Red warm center and will have a springy firmness
140°F – Medium – Hot pink center a less springy firmness than medium rare
150°F – Medium well – Slight color cooked throughout and will feel firm

I hope this helps you, Jeff.

Thank you for your question!

Meat Fabrication




 A:  Buying whole chicken, versus already processed: 

       You may save $2.00 per lb.

       Split or quartered, you may save another $2.00 per lb.

B:  Where is the beef? Hanger steak or London broil will run.

      Close to half the price per lb. as New York or rib-eyes, more as beef filet tenderloin.

     They grill/cook the same way, in some cases taste better than the prime cuts. Ask for those cut by name, cook them on the medium-rare side, then a few minutes resting time.

      Just before serving, cut the meat against the grain.

 C:  Country Style pork ribs versus pork-chops and short-ribs.

        Save $3.00 per lb. or more at your local Asian market.

        They cook just the same way, and could taste better, too.

 D:  Cut a boneless leg of lamb into thick steaks, instead of a rack of lamb, or lamb chop for one third  of the price!

        Same seasoning, same grilling method.

COMMENT FROM THE CHEF:  cook fast – do not over-cook – resting time!



Cream Fraiche

From:  Chef  M. Maloiseau’s test-kitchen

 FRENCH “CREAM FRAICHE,”  my U.S. version!


                                  –    8 oz. of heavy cream

                                  –    2 tbsp. live cultures plain yogurt

                                  –    1  tbsp. live cultures plain sour-cream


Pour heavy cream in a sauce pan, bring to 180 degrees.

Stir 3 to 4 minutes (do not allow to boil), whisk in sour cream and yogurt, stir mixture at the same temperature for 5 to 6 minutes.

Tiny bubbles will come to the surface, maintain these bubbles.

Stir for approx. 5 minutes, remove from heat, let it cool in your pantry room temperature area for one hour.

Stir again, cover tightly to refrigerate.




                             –   1 quart of whole milk

                             –   1 cup of butter-milk

                             –   sea-salt + white ground pepper

                             –   ½ tsp. grated lemon zest        


In a non-reactive sauce pan, combine milk and butter-milk, then

Carefully bring to 180 degrees for 3 minutes.

Then strain through a cheesecloth into a bowl, allow to cool gently.

When completely cool, add lemon zest, salt, white pepper.

Add any fresh herbs: chives/parsley/sage.

                 Option: garlic – ginger