There’s little doubt that French food conjures to obey fantastic dishes, exceptional aromas, divine tastes along with a first class presentation. But many people don’t really know how to go about preparing French food in your home, or at least applying French cooking methods to help take a comfortable recipe and transform it into something somewhat special.
There are two specific components to take into consideration when considering cooking and preparing French dishes: the first is that the ingredients, and the next is that the cooking techniques. At the very first minute the components do need to be good quality. This does not necessarily mean spending a fortune on gourmet ingredients, but it does imply breaking away from your traditional, regular and habitual purchasing options and taking a look at the components employed by many well know French cooks. As an example, goose fat instead of your regular fat for roast potatoes or vegetables are going to be a true treat, yet costs very little more.
You don’t need to worry about understanding and implementing all of them. The perfect way to learn French cuisine would be to learn one or two techniques at one time, until you are familiar and pleased together. Add another technique to the mix, and keep adding techniques until you feel confident with blending them up and implementing them in your personal way. This is the very heart of French cooking, and to help you on your way here are three simple techniques that are very traditional so much as French food prep is concerned.Have you checked French Food London on your trip.
This is a French procedure used to prepare veggies. The objective of blanching is to brighten the colour of the vegetables, and to make sure that the color is fixed. Frequently when veggies are cooked they can lose quite a bit of colour. Blanching helps to greatly improve the appearance of the veggies. The same technique may be used for a few fruits also. To blanch vegetables all you need to do is to bring a bowl of water to a full boil. When the water is fully boiling place the veggies into the water and leave for between 30 seconds and 2 minutes depending on the size of the vegetables.
This looks so much more complicated than it truly is, but as well as looking superbly delicate and incredibly attractive it also will help to reduce cooking time, and enables food to be cooked quicker, and retain more of the flavour, colour and goodness. To brunoise vegetables like a carrot it’s necessary firstly to trim the borders so that you turn it from a rounded vegetables into a square or rectangular one. Next slice the carrot length wise into thin strips round 1/8 of an inch thick. Next turn these thin pieces over so that they form a piled heap, and cut lengthwise again the same way. It doesn’t take long, although it will help to have a fantastic vegetable knife naturally.
These are the long, slim, matchstick vegetables frequently served with French fries dishes. Simply start the same procedure as with the brunoised vegetables, cutting off the edges to make a square searchable vegetable, then slicing lengthwise, then 1/8 inch apart, turning the vegetable on its side so that the pieces are stacked up and cutting lengthwise again. It appears very elaborate, and just by changing the way food seems you can have a surprising effect on how people feel about it, and also their final enjoyment. These are just a few straightforward techniques you can try with just about any recipe. French food does not have to be hard – and you do not even need to speak French!