Guide To Cooking

Cooking French Gourmet Section


Cooking French Gourmet Navigation


Cooking Guide Home Page
Tell A Friend about us
French Cooking Culinary Schools In France |
French Cooking Martha Stewart |
Cooking French Pancake |
Cooking French Prepare Meson Plaus |
Rich French Cooking |
French Food Cooking Recipes |
French Top Cooking |
Cooking French Cuisine |
French English Cooking Dictionary |
French Cooking Translations |
French Cooking School Vacations |
Kitchen Cookware French Cooking Utensils |
French Toast Cooking Directionds |
History Of French Cooking And Food |
French Cooking School Toronto |

List of french-cooking Articles

Cooking French Gourmet Best seller

Buy it Now!

Best Cooking French Gourmet products

Social bookmarking
You like it? Share it!
socialize it


Subscribe to our newsletter AND receive our exclusive Special Report on french-cooking

Main Cooking French Gourmet sponsors



Welcome to Guide To Cooking


Cooking French Gourmet Article

Thumbnail example. For a permanent link to this article, or to bookmark it for further reading, click here.

You may also listen to this article by using the following controls.

French Cooking Techniques


French cooking techniques are aplenty. Practically, French cooking techniques are simply the basic things we do in our kitchen only with a French twist. French cooking does not tolerate short cuts, and requires a deep understanding of the ingredients.

The basic French cooking techniques are sautéing. The French, ever the consummate cooking artist use olive oil and fry the onions and garlic lightly over high heat. There are three basic French cuts: Brunoise, which is about an 8 inch square cut; dice, quarter of an inch; and chop, which is about half an inch. It is essential to know the measurement of these cuts when you do a French recipe. French cooking techniques are practical, and knowing them is very important

To ensure that you get the best out French cuisine, it would be best to follow these French cooking techniques. Always buy the freshest vegetables. Know what time the markets get their farm produce delivered so you can get the best choice. Taste and adjust your preparations even before cooking so you can make the necessary adjustments. According to French cooking techniques, be bold! Do not be afraid to innovate!

One of the French cooking techniques in making great sauces is taking the time in the cooking. In French cooking, unsalted butter is always used in preparing stock; this way, the natural flavor of the food is not adulterated by the salt. Instead, it is enhanced. However there are some sauces that call for clarified butter. In preparing stock, never use any condiments. This will alter the flavor of the stock. The stock, according to French cooking techniques, can be stored in the freezer for three month. Label these correctly and put the dates so you can keep track of these. In preparing sauces, a heavy-duty copper saucier is used.

In preparing sauces from clarified butter French cooking techniques will require that all butter sauces should be prepared before the accompanying dish is served. This type of sauce should be served hot. White butter sauces should be served warm and kept warm. In preparing thickening agents like Beurre Manie, do not soften the butter. This could be mixed with flour straight from the refrigerator. These are only some of the French cooking techniques on hand, but you can get more tips online on from cookbooks available in many bookstores.

Hopefully, with these guidelines, you’ll learn to appreciate your cooking skills. Bon appetite!

Other Cooking French Gourmet related Articles

French Cooking Classes
French Cooking Terms
French Cooking Holidays
Mastering The Art Of French Cooking
French Cooking

Do you want to contribute to our site : submit your articles HERE


Cooking French Gourmet News

No relevant info was found on this topic.