Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [french-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from France - such as macarons, cordon bleu or foie gras. Questions about ingredients common to French-style cooking, but which aren't about a specific French dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from France - such as macarons, cordon bleu or foie gras. Questions about ingredients common to French-style cooking, but which aren't about a specific French dish, should not use this tag.

86 questions
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What is this French cuisine technique called, where "a piece of pheasant meat is cooked between two slices of veal, which are then discarded?"

A famed physicist Murray Gell-Mann compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus: ... a method sometimes employed in French cuisine: a piece of pheasant meat is cooked…
Yuji
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What's the best way to make Béchamel sauce?

When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that has worked fine in the past. Are there any general…
Willbill
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What is this sauce-making technique called?

My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine or butter and use a fork to knead a little bit…
Neil Meyer
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5 answers

What is the difference between French and British cuts of beef?

What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte…
marshall
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2 answers

Are recipes for Antonin Carême's original mother sauces available?

Did Carême publish actual recipes for his mother sauces? I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. There are numerous recipe suggestions available from many reputable sources, many with impactful…
Phil
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14
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4 answers

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the technique, but the omelet's surface is not smooth at…
Juliano
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2 answers

What are macaron "feet"?

This question mentions macaron "feet". What are macaron feet?
KatieK
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Can clarified butter be used for beurre noir?

The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In a skillet melt [...] four tablespoons of butter over a medium heat. When white waxy…
Chris Steinbach
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10
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2 answers

How to stuff bread puffs (Gougeres)

The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, or without having puff-plosions. The question is,…
dassouki
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How can I keep the cheese from leaking out of my cordon bleu during cooking?

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top with butter. Is there another technique that…
apaderno
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What is the difference between making French baguettes and US style baguettes?

I have noticed that there is a large difference between French baguettes with chewy crust and consistent airy and chewy inside. Baguettes in the US are a different type. I am referring to the ones I find in serious bakeries (not mass production…
blankip
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Why didn't my clarified herb butter solidify?

I was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep some basil and a few other herbs with an habanero in the butter and then remove them. The butter did not…
wootscootinboogie
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How can I make the tops of my macarons smooth?

After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than macarons, due to under-whipped egg whites and…
ElendilTheTall
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Can I utilise a baking stone to make crepes?

If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will form patches?
Noir
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New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?

I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new Ratte potatoes) in a pressure cooker with salt.…
F'x
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