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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.

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Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip this step and pour the filling in the raw dough…
Mien
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How do I get the filling inside pâte à choux?

How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form? Also, is there a way to get the filling inside without a pastry bag? Using a pastry bag is always really messy!
KatieK
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What's the French equivalent of Italian "panna da cucina"?

I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in here?
X HOxha
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Shaping baguettes using three folds vs. rolling it up?

What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? The standard Mexican and Vietnamese method is to…
user50726
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U.S. Equivalent of French T80 for Sourdough Pain de Campagne

I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole wheat/half bread flour, and also as all bread flour (i.e., white flour). Can it really be…
Arlo
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French soup cheese

Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated cheese to it which would melt partially, going very stringy. What cheese(s) was this…
adickinson
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Escoffier's four types of chicken

I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry section, he identifies four types of chicken. The four types are: Les Poulardes et Chapons…
badperson
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Making a pocket-type french omelette without the curd sticking to the pan?

I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I want it to be runny on the inside and untorn on the outside. I also use chopsticks instead…
nitzanms
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why should the madeleine tins start off cold?

I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this?
Jarede
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Veloute consistency after being refrigereted

Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred in some chicken stock. Turned out to have an…
wootscootinboogie
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Hiding the taste of cornstarch in gluten-free bechamel

I tried a few times to make gluten-free béchamel, by using cornflour instead of wheat flour because I have some in my cupboard (for thickening sauces, even though it's somewhat considered cheating!). Now, when I did that, the resulting béchamel was…
F'x
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What types of snails are made into Escargot?

I am aware that not all snails are edible. Generally speaking, what types of snails are used to make Escargot? What qualities of the snail makes it a good candidate for Escargot. In addition, what makes a dish Escargot? Is Escargot snail prepared…
Jay
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How long should snails be cooked?

I used to love the French snails, straight out of the oven in a heavy garlic sauce. Simple question: how long should they be in the oven and at what temperature? Anybody know what's in the garlic sauce?
BaffledCook
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What shape is a French omelette and how is it achieved?

I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape. I've also ordered French omelettes from menus before and they weren't pinched in at the ends. Is there a classic shape, or…
jontyc
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julia child pot au feu recipe

For Julia Child's Pot au Feu recipe in MTAFC, the final instruction is to separate the vegetables, meat and stock, and "pass the stock along" with any of a list of optional sauces. Is the dinner guest supposed to just add some of the sauce in their…
badperson
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