French Cooking Basics

french cooking basics: Learning to cook French food always starts by mastering a simple set of basic culinary techniques. in order to tackle French Cuisine it is absolutely vital to understand and master those basic French culinary skills before you can attempt making complex recipes.

Crème Vichyssoise Glacée

The Crème Vichyssoise is an old classic cold soup of potato and leek made famous in America in the 1900s. It is similar to another soup called the potage parmentier, which is served hot. Potage Parmentier was named in memory of Antoine Augustin Parmentier, who promoted potatoes as a food to solve the famine...

Stephane

July 17, 2020

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Marengo Chicken Recipe for Napoleon

Many of you must have heard of Napoleon Bonaparte and perhaps also his victory over the Austrian army in Italy near the village of Marengo on the 14th of June 1800. But did you know that the recipe called the Poulet Marengo (Marengo chicken) was actually created as a celebration...

Stephane

November 16, 2018

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Escoffier – What’s so great about him?

Many of you may be familiar with the great (now defunct) French chef named : “Auguste Escoffier” often referred to as the father of French cooking. but what you are perhaps less familiar with is the reason why Escoffier is quite so highly regarded, and just how influential he was...

Stephane

September 19, 2018

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The French Pantry: essentials ingredients

French cooking basics

French pantry: Following My live session on YouTube where I talked about what are the essential ingredient you should be stocking in your pantry if you are a French food enthusiast. here is a list to get you started. This list of ingredients will allow you to prepare a wide...

Stephane

August 5, 2018

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Safety in the kitchen what you should know.

French cooking basics

Why you need to remember the obvious How many times have you accidentally scalded yourself and what about those sharp knives, broken glass or plates that someone has left lying around? In a kitchen you have your safety to take care of and your family and friends as well. Prevention...

Stephane

January 4, 2018

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What does “mise en place” means and is it important?

French cooking basics

The “Mise en place” is a French cooking term used in professional kitchens and can be translated literally into: “to put in place”. It does make too much sense in English. But, since I am a French and I understand both French and English I will try to explain what...

Stephane

August 28, 2015

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Do I need to make my own cooking stock?

French cooking basics

Cooking stock plays a vital role in french cooking especially when making sauces, Veloute and other preparations. In today’s hectic world most people don’t have hours to spare near the stove anymore, so the easy options for many is to go out and buy a ready made cooking stock. To...

Stephane

August 19, 2015

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What is a Kitchen Workstation?

French cooking basics

What are those Kitchen workstation or “Stations” as they’re commonly called on today’s cooking shows? A WORKSTATION !? Isn’t that a computer or a desk or something? Well not exactly…. back in the days it looked like that: If you are new to the cooking world you need to...

Stephane

August 10, 2015

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The 4 common vegetable cuts used in French cooking

French cooking basics

Vegetable cuts you should know: There are plenty of vegetables knife cuts that exist in French cuisine but even as an enthusiast everyday cook you do not need to remember all of them. That said there are 3 to 4 cuts that you should be aware of. Mainly: The Mirepoix...

Stephane

August 3, 2015

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Preparing vegetables: dos and don’t

French cooking basics

Vegetables: Before starting to cook anything you need to get your basics covered. to start with you need to know how to wash, peel and prepare vegetables. it’s not rocket science but there is still a workflow that exist if you want to learn how to cook properly and get...

Stephane

July 31, 2015

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Chicken recipes	Comfort food
Fish and seafood	French articles, wine, food, guides
French cooking basics	How to recipes
Meat dishes	online cooking classes
Sauces & Stocks	Soups and consommés
Starters and salad	Subscriber's recipes
Sweets and Dessert	Vegetables & Sides