| French cooking has always esteemed itself as one of | | | | ingredients lightly in oil. He recommends the use of olive |
| the best and finest in the world. In America, the word is | | | | oil and once the oil is hot on the pan, throw in |
| tantamount to gourmet cooking. Chefs trained in | | | | ingredients you want, be it vegetables, poultry or meat. |
| France are in demand in fine dining restaurants. Though | | | | It's in the Way You Cut Them |
| it may sound complex, it is founded on very simple | | | | Cutting is an important skill every French chef must |
| techniques that can be done by any amateur chef. | | | | perfect. There are 3 basic ways to cut that you |
| In France, every region has its native cooking tradition | | | | should know: |
| that includes different ingredients and methods of | | | | Brunoise: cutting about 1/8 of an inch square. It |
| preparation. It can be categorized into 3: the Classical | | | | produces cubes of a 3 mm or less side length on each |
| French Haute cuisine which includes sauces that are | | | | side. Commonly brunoised items are leeks, carrots and |
| cream based. Food is elegantly and elaborately | | | | turnips that may be used as your garnish in many |
| prepared using the best ingredients. An important | | | | dishes. They should be consistent in shape and size to |
| component to this is presentation. | | | | create a delightful presentation. |
| The next type is the Cuisine Nouvelle where food are | | | | Dice: to cut about a quarter of an inch forming |
| prepared simpler and lighter without heavy sauces at | | | | cubic pieces. Be sure that you have a good chopping |
| all. Food is prepared and cooked fast emphasizing on | | | | board and knife ready to help you dice ingredients well. |
| local seasonal ingredients. Cuisine du Terroir is the third | | | | Chop: to cut about half of an inch. Know the sizes |
| type that focuses on specialties in the region and is | | | | of these cuts to help you with the recipes you're doing. |
| sort of rural in character. There are restaurants | | | | You will need a sharp knife and a stable chopping |
| catering to each group of customers wanting different | | | | board. Exercise caution when chopping. |
| types of French cooking. | | | | Sauces and Stocks |
| This traditional cooking varies by location in France. | | | | Broth or stocks from cooking meats, bones or |
| One of the key aspects of this cooking method is to | | | | vegetable are the base of most things cooked in the |
| take time to savor your meal. Take it from Mark | | | | kitchen. They are used to create sauces. Red wine is |
| Sullivan who is The Village Pub's Executive Chef in | | | | one universal sauce paired with stocks. It does wonder |
| Northern California. He builds on the old technique by | | | | on a grilled slice of fish or meat. |
| creating dishes with traditional French roots. He shares | | | | No Second Guesses! |
| some basic cooking techniques: | | | | As they say, approach love and cooking in reckless |
| Saute A la Francais | | | | abandon. Do not be scared of these techniques. If |
| This is one of the French techniques anyone can | | | | you're an aficionado of this type of cooking, dare to be |
| master at home when cooking. Over high heat, fry | | | | bold and give them a try! |