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Questions tagged [french-cuisine]

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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34 views

What is the special procedure for making bagatelle(french baguette) avec la label rouge(T65 flour)? [on hold]

I'm recently ordering the label rouge t65 bagatelle flour from la maison Foricher and I'm interested to know how these(bagatelles) are specifically made.I will be grateful to those who can trace an ...
2
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1answer
91 views

How can I bake Cannelés more evenely with a big silicon pan?

I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes but no matter what I try, I have this result: The outer ...
3
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1answer
130 views

Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I'...
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1answer
38 views

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
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2answers
87 views

Why some dough recipes needs more kneading and others not? [closed]

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 ...
6
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2answers
125 views

Best way to cheat at hollandaise?

While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an oily mess and a huge waste of expensive ...
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2answers
76 views

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, ...
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0answers
70 views

How do you make a kosher substitute for Beurre manié to serve with meat? [duplicate]

Sometimes the recipe calls for Beurre manié but it includes meat as well. What is a kosher substitute for Beurre manié?
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2answers
170 views

A book about croissants/viennoiserie

I am looking for a book which concentrates on croissants. I already have some recipes and other books which either present them or delve a little bit into them. I am looking for a more deep ...
6
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3answers
329 views

Are all slugs edible?

I've heard about people eating escargot, but are slugs just as edible? I live in MN USA, and came across some all tan ones, but had no camera at the time.
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1answer
122 views

Is onion good with leek?

I have onions and leek and I want to sautee the two together. Can I use both?
2
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2answers
113 views

Julia Child beef bourguignon question

In Mastering the Art of French Cooking, for the beef bourguignon recipe, there is an instruction towards the end I'm not sure if I'm understanding. After the meat is cooked, you pass the sauce thru ...
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1answer
154 views

What is the difference between normal salt and salt of guérande?

What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which have nearly the same taste of normal salt if it doesn't contain ...
2
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1answer
417 views

Why my croissant dough are always having butter going out during folding

Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the working surface. Usually I make pierre ...
2
votes
1answer
682 views

Langouste and Langoustine, what's the difference?

In France, you often see both "langouste" and "langoustine" used to describe edible orange crustaceans. What is the difference between the two? Both look the same to me, are they different species? ...
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1answer
53 views

Do you need a stock for carbonade flamande

So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock while others don't (but then they have ...
3
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0answers
85 views

Where can I get Melfor vinegar in Spain? Or can someone suggest a good substitute?

It's a low-acid vinegar from the Alsace region of France, made with spirit (alcohol) vinegar and honey, and infused with herbs. There is a version of it available on Amazon. I can't find anywhere to ...
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1answer
86 views

Water content in beignet dough

When I add the indicated amount of water to my beignet recipe, I end up with humid flour: not enough moisture to form a dough of any kind. It seems apparent to me some minor adjustment to the water is ...
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2answers
174 views

Could you cook Chicken Galantine in stock?

All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked in chicken or vegetable stock?
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2answers
324 views

Is a rillette typically cooked in fat?

I want to know if you have cooked your pork to the point where you can 'pull' it can you further cook the rillette in fat / lard in a similar way to what a confit is done or is the fat just poured ...
4
votes
1answer
521 views

Beurre Blanc and Beurre Monte difference

I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water. However, I cannot find a source explaining the ...
3
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1answer
3k views

Substitute for Cornichons

I know that cornichons are a type of pickled gherkin. None of the grocery stores in my area carry them. Would the best substitute be miniature dill pickles, miniature sweet pickles, or something ...
2
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1answer
2k views

Why did my Creme Brulee end up with lots of oil?

I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. Why did this happen? EDIT. My burnt sugar ...
4
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1answer
2k views

French equivalent of brisket

I live in France and would like to know what cut of veal is equivalent to American brisket.
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4answers
6k views

What is the difference between making French baguettes and US style baguettes?

I have noticed that there is a large difference between French baguettes with chewy crust and consistent airy and chewy inside. Baguettes in the US are a different type. I am referring to the ones I ...
5
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3answers
408 views

Spring onion (green onion/scallion) in coq au vin?

I recently ran into an Australian recipe for coq au vin that called for "spring onions", which (in Australia) refers unambiguously to what the French call cébette: Oddly, the recipe calls for 800g of ...
3
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1answer
176 views

Making a pocket-type french omelette without the curd sticking to the pan?

I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I want it to be runny on the inside and ...
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1answer
1k views

Au poivre without green pepper, is it good?

So I am trying to learn different recipes. One I'd like to do soon is the steak au poivre, it's a quite simple one but all the recipes I found say you need green pepper (peppercorn, not bell) and I ...
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2answers
611 views

Macarons…Why not color the syrup?

Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into the partially whipped egg whites. The ...
12
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4answers
2k views

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the technique,...
5
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1answer
2k views

How did Cardinal Mazarin give name to a Swedish cake?

Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin. ...
5
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1answer
22k views

Water vs. milk/cream (or nothing) in traditional (French) omelets

Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem to parallel a distinction I've noticed ...
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1answer
123 views

why should the madeleine tins start off cold?

I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this?
4
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1answer
895 views

Can I save a Creme Brûlée with a soggy crust?

I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today. By the ...
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2answers
667 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 ...
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5answers
2k 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). ...
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1answer
686 views

What is the purpose of papillote on lamb bones?

Is it just for decoration, or does it serve a purpose?
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4answers
51k 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
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1answer
975 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 ...
3
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1answer
510 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 ...
9
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1answer
2k 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 ...
9
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4answers
38k 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 ...
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2answers
1k 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 ...
3
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2answers
5k 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
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1answer
317 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 ...
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1answer
2k 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 ...
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1answer
25k 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 ...
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3answers
2k 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 ...
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2answers
8k 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 ...
5
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5answers
2k 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 ...