How To Basic French Cooking

Posted by Larry Ervin Feb 16, 2008

French chefs and culinary institutes have tried, with some success, to keep French cuisine out of the hands of any but the elite. It need not be so. 90% of the techniques of French cuisine are within the reach of the home cook. Here are a few of the basics, none of them mysterious. Basic French Cuisine Techniques Crepes

• How to Make Crêpes

Au Gratin

• Au Gratin Potatoes

Bain Marie

• Baking with Bain Marie (Water Bath)

Beverage Techniques

• French Press for Great Coffee
• What to Drink with Blue Cheese

Braising

• The Basics of Braising

Desserts

• Clafoutis
• Petits Fours

Meringue Meringue Basics

• How to Make Meringue Cookies with nuts or chocolate chips

Omelette

• Baked Spinach Omelette
• How to Make a Basic French Omelette
• Camembert and Apple Omelette

En Papillote-Cooking in Parchment Paper Packages

• Cooking En Papillote

Poaching

• How to Poach a Chicken
• How to Poach a Salmon Filet

Quiche

• Quiche Basics
• Asparagus & Bacon Quiche

Saboyan

• How to Make Sweet Saboyan

Souffle

• Salmon Souffle

Tarte Tatin

• Tarte Tatin recipe

French Sauces

• The Basic Stocks and Sauces
• Pernod-Tarragon Cream Sauce for Seared Sea Scallops

Classic French Soups

• Asparagus Vichycoise
• French Onion Soup
• Vegetarian French Onion Soup
• Classic French Potato-Leek Soup: Vichyssoise

Steaming

• How to Steam Asparagus or other Vegetables
• Mussels Steamed in Wine & Herbs
• Steamed Clams a l'Indienne

Focus on IngredientsCheck out Classic French Ingredients .