French cooking has always been associated with the word gastronomic elegance. In mastering the art of French cooking, a cook must possess enough knowledge and skills on basic French cooking methods. Here, are detailed descriptions of each French cooking technique:
The French word Flambé stands for to flame. This is a cooking technique in which liquor is added on a pan and is set on fire. One must be cautious in doing this procedure. When setting the saucepan on fire, make sure that your hair is tied back and your body distance away from the blaze.
Sauté is derived from the word bounce in French. This can be associated in the tossing technique done with the ingredients in the saucepan. A spatula is usually used for this method.
In braising, meat is heated until it turns brown in color. Afterwards, the meat is placed on a covered pot. This pot contains the animal stock combined with a flavourful liquid, usually wine. The meat is simmered at low heat until it is tender.
This is one of the most difficult culinary knife cuts. For French chefs, to brunoise is to dice an ingredient to a size of 1/16-inch. Vegetables such as carrots are usually cut in this manner.
This is another culinary knife cut. An ingredient is cut into long strips about 6-7 centimeters long. Julienned vegetables may be used for stir frying and for food presentations.
These are a few of the common methods done in French cooking. Truly, French cooking does hold a bearing of sophistication and exquisite flair. Once you are knowledgeable of these techniques, actual practice and the mastery of every method follows. Cooking is not a spectator sport. Just by seeing it doesn't exactly mean you can easily do it by your own. It takes several times of practice. The more you practice, the closer you are in perfecting a French dish.