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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What's the French equivalent of Italian "panna da cucina"?

I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in here?
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1 vote
1 answer
212 views

Do French/International chefs really use/talk about Fahrenheit instead of Celsius degrees?

Example: https://youtu.be/lVcTvHTn6Dw?t=325 This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He seems to "think" in American ...
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2 votes
1 answer
176 views

What is the functional purpose of straining out shallots from a Beurre Rouge (Red Butter Sauce)?

Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in the shallots causes the sauce to have ...
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1 vote
1 answer
91 views

What will happen if I make a parisian flan with all 1% milk instead of whole milk and heavy cream?

All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the taste and a little bit of texture or will ...
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2 votes
1 answer
95 views

Boeuf a la ficelle - cooked in bouillon?

I'm looking to make boeuf a la ficelle as part of Christmas dinner this year, but am struggling to find a consensus on the execution. In the Les Halles Cookbook the recipe says to add the beef to ...
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1 vote
2 answers
219 views

French culinary terminology for dicing vegetables

The French language has many specific words for cooking. What is the term used for food which is diced into tiny pieces?
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15 votes
2 answers
2k views

Are recipes for Antonin Carême's original mother sauces available?

Did Carême publish actual recipes for his mother sauces? I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. There are numerous recipe suggestions available ...
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1 vote
1 answer
115 views

What are "cheese Parmentiers"?

From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmentiers, asparagus rolled in thin brown bread and ...
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17 votes
1 answer
4k views

What is this sauce-making technique called?

My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine ...
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4 votes
1 answer
104 views

Shaping baguettes using three folds vs. rolling it up?

What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? ...
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1 vote
1 answer
837 views

Exact difference between demi glace and bordelaise?

This feels like a stupid question, but I've spend a fair bit of time reading about this without finding an answer... I'm trying to understand the French mother sauces and their derived sauces. I am ...
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1 vote
1 answer
727 views

Croissant baking temperature

The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good as it should be. The long story - so far ...
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3 votes
2 answers
341 views

Is there a Welsh recipe called cacan menyn?

In the Wikipedia article about the Breton delicacy Kouign-amann, there is the following statement: The Welsh equivalent is the etymologically identical cacan menyn, literally 'cake (of) butter'. ...
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3 votes
2 answers
774 views

What does flushing mussels in water with flour do?

On Serious Eats, I read the following comment under a recipe: Why not flush before cooking? The correct spelling and translation, meuniere, means mussels a le miller’s wife. Because they add a bit ...
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4 votes
1 answer
1k views

U.S. Equivalent of French T80 for Sourdough Pain de Campagne

I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole wheat/half bread flour, and also as all ...
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8 votes
3 answers
3k views

Can I utilise a baking stone to make crepes?

If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will ...
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3 votes
2 answers
212 views

French soup cheese

Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated cheese to it which would melt partially,...
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3 votes
1 answer
291 views

Escoffier's four types of chicken

I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry section, he identifies four types of chicken. ...
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2 votes
1 answer
1k views

Why are croissants brushed twice with egg glaze?

What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
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2 votes
1 answer
121 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 ...
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3 votes
1 answer
600 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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0 votes
1 answer
73 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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-1 votes
2 answers
154 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 ...
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  • 659
6 votes
2 answers
229 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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1 vote
2 answers
103 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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1 vote
0 answers
85 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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1 vote
2 answers
695 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 ...
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6 votes
3 answers
717 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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0 votes
1 answer
161 views

Is onion good with leek?

I have onions and leek and I want to sautee the two together. Can I use both?
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2 votes
2 answers
279 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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0 votes
1 answer
256 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 ...
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2 votes
1 answer
1k 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 ...
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  • 659
2 votes
1 answer
2k 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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1 vote
1 answer
67 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 ...
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2 votes
0 answers
113 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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  • 145
0 votes
1 answer
257 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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0 votes
2 answers
232 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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0 votes
2 answers
416 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 ...
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5 votes
1 answer
1k 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 ...
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2 votes
1 answer
4k 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 ...
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2 votes
1 answer
4k 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 ...
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4 votes
1 answer
4k 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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9 votes
4 answers
10k 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 ...
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  • 732
5 votes
3 answers
698 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 ...
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3 votes
1 answer
210 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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  • 194
1 vote
1 answer
2k 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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1 vote
2 answers
923 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 ...
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14 votes
4 answers
3k 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,...
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  • 289
6 votes
1 answer
3k 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. ...
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5 votes
1 answer
36k 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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