Common French Cooking Techniques and Foods

When it comes to French cooking, there are plenty of food preparation techniques and ingredients regarding typical meals in France. Often, a French meal will begin with a hors d'oeuve (also known as an appetizer) that is usually served hot. For lunch, a cold hors d'oeuve may precede soup, a main course, salad, cheese, and desserts.

As you explore the ins and outs of French cuisine, you will learn that certain beliefs are often held in regards to various kinds of meals. For example, some hold a strong view that every food and each occasion possesses an appropriate beverage. Wine is paired with an array of meals and is rarely consumed without food. Before sitting down to enjoy a meal, a common alcoholic beverage is an aperitif, providing a rather light drink. Often, a more spirited drink, such as cognac, may follow a meal.

When scanning common French foods, one may deem the kidney, brain, sweetbreads, tripe, blood sauce, tongue, and intestines quite exotic in nature, but in regards to French cooking, they are commonly eaten items. As you explore frequently eaten French dishes, you may also come across a variety of regional flavorful pies. Tarte flambee hails from Alsace and resembles a pizza made with bacon, cream, and onions. Quiche is a popular dish originating from Lorraine, which consists of milk, eggs, chopped meats, vegetables, and cheese placed within a baked pastry shell.

The creation of stocks is a typical feature in French meals, as a variety of thickening techniques are used to create the white wine sauce that accommodates filet of sole or the potato-leek soup decorating a lunchtime menu. Stocks may include chicken or fish components that are used to create soups, entrees, and delicious sauces, which also play an important role in the preparation of desserts, including crepes. Some crepe selections are also served as an entre, including ingredients like chicken, mushroom, spinach, or seafood.

The lightness of a cream puff pastry is one of the characteristics that draw people to consume this airy French delight. Sweet and savory, French desserts consider cream filling an art form. Additional selections include chocolate clairs or the lesser-known Parmesan puffs. Another common French food that follows the light and fluffy nature of cooking includes the preparation of a souffl with flavors, such as chocolate, cheese, spinach, lemon, orange, or alcohol-infused creations, including the Grand Marnier Souffl.

To create some of the above dishes, a variety of French cooking techniques are utilized. French chefs often saut foods by cooking items in a small amount of butter or oil in a shallow pan over high heat. Dicing, chopping and brunoise are common cutting methods. Sauces are quite vital in French cuisine and include classic selections, such as Bchamel, Espagnole, Hollandaise, Mayonnaise, and Velout. French wines and cheeses are also used to accompany and become part of many cooking process associated with the delicious world of French cuisine.