Questions with this tag should be about traditional ingredients, preparations or dishes from France - such as macarons, cordon bleu or foie gras. Questions about ingredients common to French-style cooking, but which aren't about a specific French dish, should not use this tag.

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1answer
70 views

Giant meringue French pastry - what are these called?

A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's head, or an American football. They were ...
1
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5answers
309 views

What's the name of the black-brown decoration sauce used in French cooking?

When my boyfriend and I visited France a few months ago, I noticed that a lot of savory dishes were drizzled with some black-brown colored sauce on top (see picture I took, which is a plain risotto). ...
1
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1answer
92 views

What is the purpose of papillote on lamb bones?

Is it just for decoration, or does it serve a purpose?
6
votes
1answer
4k views

What is the difference between French and British cuts of beef?

What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly ...
2
votes
1answer
202 views

Amount of Brioche dough in a Brioche mould?

I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough in total to put in it to make a "Brioche ...
2
votes
1answer
105 views

Veloute consistency after being refrigereted

Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred ...
7
votes
1answer
606 views

Why didn't my clarified herb butter solidify?

I was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep some basil and a few other herbs with an habanero in the ...
6
votes
4answers
10k views

How can I make the tops of my macarons smooth?

After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than ...
2
votes
2answers
365 views

What could I substitute for coffee in an Opéra cake

I would like to bake an Opéra cake for someone who doesn't really appreciate the taste of coffee. Since coffee and chocolate are the two main elements, I am wondering: what flavour could I substitute ...
2
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2answers
2k views

Hiding the taste of cornstarch in gluten-free bechamel

I tried a few times to make gluten-free béchamel, by using cornflour instead of wheat flour because I have some in my cupboard (for thickening sauces, even though it's somewhat considered cheating!). ...
2
votes
1answer
187 views

Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?

The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses ...
5
votes
1answer
795 views

New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?

I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new ...
3
votes
1answer
4k views

What types of snails are made into Escargot?

I am aware that not all snails are edible. Generally speaking, what types of snails are used to make Escargot? What qualities of the snail makes it a good candidate for Escargot. In addition, what ...
4
votes
3answers
474 views

What is the standard ratio of sugar to cream in Crème Chantilly?

How many grams of sugar should I use for 250 mL of heavy cream to sweeten it? Some recipes omit sugar entirely, so the lower bound appears to be zero at least for some uses, but what is the upper ...
2
votes
2answers
3k views

How long should snails be cooked?

I used to love the French snails, straight out of the oven in a heavy garlic sauce. Simple question: how long should they be in the oven and at what temperature? Anybody know what's in the garlic ...
4
votes
3answers
313 views

How can you achieve the glazed top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed ...
1
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4answers
8k views

Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
4
votes
2answers
182 views

How do I get the filling inside pâte à choux?

How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form? Also, is there a way to get the filling inside without a pastry bag? Using a pastry ...
3
votes
1answer
346 views

What shape is a French omelette and how is it achieved?

I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape. I've also ordered French omelettes from menus before and they weren't ...
5
votes
2answers
4k views

Why did my French onion soup with 'red' onions come out tasteless and bland?

I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min. Then I add some sugar, salt and oil ...
7
votes
2answers
5k views

What are macaron “feet”?

This question mentions macaron "feet". What are macaron feet?
19
votes
1answer
537 views

What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”

A famed physicist Murray Gell-Mann compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus: ... a method sometimes employed in ...
6
votes
3answers
298 views

What ingredient adds the sweetness on Croissants in Europe?

I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a bit of sweetness to them - my intuition ...
2
votes
2answers
403 views

English Translation of Gastronomie Pratique

I was reading Julia Child's autobiography, and she mentioned that she loved the book Gastronomie Pratique by Ali-Bab. It's apparently a classic compendium of French cooking recipes and techniques. ...
4
votes
3answers
2k views

How do I make macarons de Paris in a neat shape and make them rise with the lip?

I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the lip comes up because the goo inside ...
10
votes
2answers
698 views

How to stuff bread puffs (Gougeres)

The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, ...
13
votes
3answers
14k views

How not to mess up Béchamel sauce

When I make Béchamel sauce I keep getting different results. Sometimes the sauce ends too liquidy and never seems to firm up. Other times it might get all lumpy, despite me using a recipe that has ...
10
votes
4answers
957 views

Can clarified butter be used for beurre noir?

The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In a skillet melt [...] four tablespoons ...
10
votes
2answers
2k views

How can I keep the cheese from leaking out of my cordon bleu during cooking?

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...