Apart from the Eiffel tower, beauty and kissing, French is famous for its cuisine style. It is one of the famous cooking techniques among the chef world. The reasons for its fame are –
It is healthy
It is easy in cooking
It saves time
It mostly preserves the natural flavors and goodness of the ingredients enact.
Once an amateur chef learn these techniques, cooking become a fun thing for them. Let’s get started with the techniques. French cooking techniques mostly consist of Braising, Flambeing, Grilling, Poaching and sautéing. Let’s start with the infamous Braising
Braising- According to the meaning it means frying the food lightly and then stew the food slowly into a closed container. This cooking requires both types of heat. First, the food needs to seared at a high temperature and then you need to covered it into a closed container. Braising relies on the moisture levels, temperatures, and time to break down the meat’s collagen. The steps of braising includes
- Sear the meat
- Saute the Mirepoix
- Deglaze the meat.
- Braise it.
To make it more interesting, Add more Veg, Reduce the sauce. To spice or twist it up, add any of the following ingredients to your braised meat.
A pinch of Maldon salt
Flambéing- Flambéing means flamed in French. None cooking techniques can add flavor to the recipe like Flambéing. If you are looking for a technique to add flavors to your special dish, then Flambéing is the one you should try out. Generally it is done during the end of the cooking. Most chefs add alcohol to the food in the pan to produce the flame which is immediately burnt away. The aroma and the flavor remains enact.
Grilling- Many gets tricked between broiling and grilling. Both have the same meaning. Grilling is one of the common techniques of cooking. More or less, we all are familiar with this technique. It is very easy to do. It requires dry heat from below. Smoking and barbique are very close to griling.The only difference is they require woods to cook.
Poaching- Poaching is basically a type of cooking technique which require moist heat and involves cooking by submerging food in a liquid such as water, milk, stock or wine. It can be easily differentiate from simmering and boiling due to the usage of low temperature. Here is a tip for all budding chefs – While poaching eggs, add a splash of vinegar into it.
Sautéing- The word came from the French word sauter which means “to jump “Sautéing is basic French cooking technique which is used to fully whole dish quickly. As it cooks quickly, it keeps the integrity of the flavor vivid and the texture remains intact. This technique requires relatively high heat. It gives the
Dish a grassy punch with a pleasant tender crispiness. Due to its duration and less oil requireation, it is very famous among urban people. To do this, you need a skillet or a sauté pan which have a large surface area and a dense bottom, which helps in the even distribution of the heat. Chicken is an ideal choice to enjoy this technique. It will give the chicken a golden, crispy crust and a juicy, tender interior. Next time when in hurry, try this to impress.
These are the famous French cooking techniques which every chef need to acquire knowledge about it.
Share with us your favourite cooking techniques among them and share your valuable tips about these techniques.