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French Cuisine Basics – Some Simple Tips For Beginners
The techniques used in French cuisine are many and varied. First of all, a good knowledge and understanding of all the applications is necessary. Most of the principles of this type of food are natural and can be found in many types of cooking but the most important thing to remember is that French cooking does not depend on simple methods but on saving work.
The art of sauteing is one of the most widely used techniques. Sauteing is a technique used to quickly sauté onions and garlic in olive oil at high heat. Some cooking terms in French cuisine are important to have knowledge of before trying the recipes. These three key words refer to the initial cut:
Brunoise – This is a square cut, each side is 8 inches.
Dice – quarter inch cut
Sprinkle – half an inch cut
A professional French chef will know the size of these bars and anyone who is trying to find a famous French dish should be familiar with this term.
It goes without saying that to achieve the desired results you must always use French cooking techniques. French cooking relies heavily on fresh ingredients and if you can follow this example by only buying your produce from greengrocers and markets. If you are committed to this goal know when the markets receive their products and when they are available for purchase. This way you will have the opportunity to choose new pages. In the spirit of French cuisine it’s always good to be creative and adapt your recipes as needed.
One thing about French cooking is patience. The techniques used in French cooking to create amazing sauces are complex. To prepare any sauce, most recipes call for unsalted butter or sometimes softened butter. Unmelted butter is used instead of salted butter in the preparation of any product because it does not affect the taste of the food that will be served. Likewise, no other seasonings such as salt or paper should be used in the preparation of goods. In order to preserve the product for future use, it can be frozen and stored for three months for best results.
Prepare labels to identify your stock when stored. When you are ready to use it to prepare the sauce you want to use a copper bottom or heavy pan.
It is customary for sauces made from butter and clarified butter to be made before serving the dish that the sauce will accompany. There are different temperatures at which certain sauces should be served. White butter sauces should be served at room temperature and kept that way. Butter soup should be served warm.
Some sauces require an additional seasoning. However, in the case of Beurre Marie, butter can be used straight from the freezer and mixed with flour. To learn more about French cooking techniques there is a lot of information on the Internet and many cookbooks are devoted to the subject.
These are just a few that will inspire you to learn more about French cooking and give you an insight into French cuisine.
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