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French Cuisine
French Cuisine
French Cuisine
Characteristics of cuisine
The first characteristic is a rejection of excessive complication in cooking. Second, the cooking times for most fish, seafood, game birds, veal, green vegetables. Steaming was an important trend from this characteristic The third characteristic was that the cuisine was made with the freshest possible ingredients. Fourth, large menus were abandoned in favor of shorter menus.
Characteristics of cuisine
It has 17 courses menu. Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as espagnole. New techniques were embraced and modern equipment are often used. Bocuse even used microwave ovens. they used regional dishes for inspiration instead of haute cuisine dishes
Herbs
Popular Herbs in French Cooking: Basil- Basil is a popular herb to mix with tomatoes and other fresh vegetables in French cuisine. Thyme- Thyme belongs to the mint family and enjoys full sun and moderate water. This refreshing herb is strongly scented. Rosemary- Rosemary has a bright, refreshing flavor that complements poultry and vegetable recipes French Tarragon- French tarragon, an anisescented herb, is especially popular in French seafood dishes and it pairs nicely with mustard.
sauces
Bchamel - The classic white sauce. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Velout It is a stock-based white sauce. It can be made from chicken, veal or fish stock. Espagnole, or brown sauce, is traditionally made of a rich meat stock. a nicely browned roux.
sauces
Hollandaise this sauce is made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice. Mayonnaise Mayonnaise sauce is made with emulsion of vegetable oil, egg yolks, lemon juice.