HOW AND WHY FRENCH CUISINE CAME TO ROLE THE WORLD?
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Author : chef ssentongo Geoffrey
French cooking is considered to be the most prestigious and respectable cuisine in the world. With it’s formal techniques, appreciation for fresh ingredients and simple flavours, pride in presentation and rich colourful history, French cuisine has come to rule the world.
To become a skilled chef, you must have extensive knowledge of French cooking fundamentals.
* But how did French cuisine come to be so acclaimed?
Let’s explore the many ways French cuisine has impacted food and culture around the world.
1 – medieval French cooking
Back then, nobility dined on multi-course meals composed of wild game meat, fruit, and grains. While peasants ate diets the high in vegetables and legumes.salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.
– How French cuisine spread?
Over the years, as cultures shifted and transformed a cross the world, so did cooking in France. Cooking found throughout the Middle Ages began to lighten and dishes in France began to shape into a cuisine we would more readily recognise today. It wasn’t until the 1600s that cookbooks and documented technique, but were published. Leter French cuisine Expanded be yound France’s borders and chefs from around the world studied these guides.
2 – what is Haute cuisine?
Haute cuisine translates to “high cuisine” and refers to a shift in the French cooking from an emphasis on abundance and quality to an emphasis on moderation and quality.
3 – The foundations of French cooking
Still most chefs would agree that technique, ingredients and the dining Experience are important components of this cuisine.
French cooking techniques requires patience, skills, and attention to detail. These take years to master, but should be studied by all aspiring chefs.
* – mise en place
Means everything in its place,before cooking a dish, a chef organizes their tools and prepares, cuts and measures their ingredients. Everything should be close at hand and ready to go when it’s time to cook.
* – SAUTE
Sautéing, is a technique of cooking ingredients in a pan coated with oil or butter over medium to high heat.
* – BRAISE
Braising is a Combination of cooking methods used to cook meat or vegetables in a covered pot over low heat until the products are tender.
* – CONFIT
To confirm an ingredient require salting and cooking the product in fat.
* – FLAMBE
Flambé involves the use of flammable alcohol, when the alcohol is set on fire or flamed, it burns the alcohol away in more seconds while leaving the aroma of the liquors main flavour.
* – INGREDIENTS
Another marker of French cuisine that differentiates it from others is the use of high quality ingredients. French dishes often use simple ingredients transformed by artful techniques.
* – DINING EXPERIENCE
Dining experience, requires careful presentation, elegance and commitment when eating.
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