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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3
votes
2answers
187 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'. ...
15
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4answers
57k 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 ...
3
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2answers
144 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 ...
4
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1answer
124 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 ...
8
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3answers
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 ...
3
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2answers
185 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,...
3
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0answers
155 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. ...
2
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1answer
213 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 ...
19
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9answers
41k views

What's the best way to make Béchamel sauce?

When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that ...
2
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1answer
107 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
218 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'...
0
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1answer
52 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, ...
-1
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2answers
105 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
162 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 ...
1
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2answers
82 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, ...
1
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0answers
77 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?
6
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3answers
397 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.
1
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2answers
313 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 ...
0
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1answer
128 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
131 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 ...
0
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1answer
184 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
586 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
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1answer
1k 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? ...
7
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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 ...
1
vote
1answer
59 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 ...
14
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4answers
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,...
2
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0answers
95 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 ...
0
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1answer
117 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 ...
9
votes
4answers
40k 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 ...
5
votes
3answers
502 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 ...
5
votes
1answer
777 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 ...
0
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2answers
377 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 ...
0
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2answers
198 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?
6
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3answers
10k 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 ...
2
votes
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 ...
4
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1answer
3k views

French equivalent of brisket

I live in France and would like to know what cut of veal is equivalent to American brisket.
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 ...
10
votes
4answers
7k 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 ...
3
votes
1answer
192 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 ...
4
votes
4answers
61k 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 ...
5
votes
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 ...
11
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2answers
24k views

What are macaron “feet”?

This question mentions macaron "feet". What are macaron feet?
1
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2answers
672 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 ...
1
vote
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 ...
5
votes
1answer
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. ...
5
votes
1answer
26k 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 ...
3
votes
1answer
135 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
votes
1answer
1k 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 ...
2
votes
2answers
749 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 ...
2
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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). ...