34

If she was doing this in a pan on the heat (melting the butter, stirring in the flour, then adding milk), this is called making a roux, then a béchamel. If, instead, she kneaded the flour and butter 'cold', then added this to a hot liquid, it is called beurre manié. Notice that in both cases, the sauce is heated. From your question I could not tell if, and ...


19

I think it's a bad idea... Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled). A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact. On the other ...


17

No, don't do it. Good crepes are made within narrow parameters of heat exchange. You can observe this when making crepes on the stovetop - the first crepe is almost always bad. The pan seems to be either not hot enough, or too hot. After the first one, it somehow "stabilizes", or extra heat starts to creep on you. In the second case, it will get too hot ...


15

The simplest way to see the difference is to compare the cut diagrams: British French Images courtesy of Wikipedia - Cut of Beef The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.


14

You can find a digital version of a treatise on French cuisine written by Carême (in French) at this link. There are recipes and instructions in it; I don't know if there is any English version of it, though.


13

Slugs are not poisonous, but in the wild can pick up the parasite Angiostrongylus cantonensis, also known as rat lungworm, from rodent scat. The parasites can produce a toxic reaction that causes eosinophilic meningitis in humans.


10

Yes, Carême published cookbooks, which were the most popular cookbooks in print in France in their day. They're still available in various editions and historical book collections. The primary ones would be the two-volume set Le Pâtissier Royal, republished in French a few years ago by Hachette, and translated into English by Andesite. These have recipes ...


8

It's called an "omelet", but it's scrambled eggs, well formed into an omelet shape Cook scrambled eggs, and just before they set (20 ish seconds) fold them, and tip the pan to roll them in the curve of the pan to form the classic omelet shape and serve. Since the eggs are not yet fully set, the outer surface will form a smooth omelet appearance You need a ...


8

it all “boils down” to setting the sauce at the right temperature. To make it fool-proof, you need precise temperature control, which you can achieve with a sous-vide setup. To make sous-vide hollandaise, you just need to combine all your ingredients together and cook at 75°C for 30 minutes (these figures are from a chefsteps recipe, you can play with the ...


6

It is most probably crema di balsamico, a quite popular condiment, even often only used for decorative purposes. It can both be used with savory dishes, but also with sweet dishes, as in e.g. ice cream or gelato. Traditionally, crema di balsamico is made by reducing grape juice and optionally wine to the point where the sugar in the grape juice starts to ...


6

Well, it seems that Mazarin's predecessor (and at the time, mentor), Cardinal Richelieu, was instrumental in the creation of the Treaty of Bärwalde, which made Sweden and France steadfast allies (with the French basically funding nearly forty thousand Swedish soldiers). Once Mazarin replaced Richelieu there were already strong diplomatic ties between the two ...


6

If you buy a French baguette in the morning, you can use it as weapon or vehicle jack in the evening. It is no surprise that a Frenchman, Jean-Baptiste Boussingault, tried 1852 to prevent this by hermetically sealing the bread, as he thought the problem is merely the loss of moisture - and who then learned, that his lovely baguette would still go stale ...


6

Having some butter squidge out is par for the course. However, if this is more than can be folded back in (I've seen beautiful croissants from mis-shapen dough) then the question is: was your butter pliable or brittle? Brittle so that chunks fall out like ice sheets? More pliable butter is achieved by adding 10% it's weight in flour (lower gluten variety). ...


6

As far as I can see, slugs are not used for human food. There are a few references that can be found on the internets, but it is not common. For example feral food is just about what I found. in the case of snails, only a few species are used for food (in french), and they are "raised" in a safe and controlled environment.


5

Hi for anyone interested, the chef himself has put up videos of his recipe, and techniques. Apologies for the long post; I know it's an old thread lol...just thought I'd post it just in case:) Omuraisu recipe: 30g chicken thigh,70g onions,15g seasonal greens (he's using komatsuna),10g any mushrooms (he's using king oyster), 150g cold rice, 10g butter, 200ml ...


5

Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts. Someone commented that 'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've ...


5

Sweet pickles, miniature if you're not dicing them, it doesn't matter if you are dicing them. Look for a bit of crunch; cornichons provide texture as well as flavor.


5

Simply, langoustines are much smaller and a portion is several. A langouste is large; one would be big enough for 1--2 people. Other names for langoustines include (from wikipedia): Nephrops norvegicus, Norway lobster, Dublin Bay prawn, or scampi In French, a longer version of the name is Langoustine commune (again wikipedia): Contrairement à ce que son ...


5

Salt is salt is salt. That being said, most regular salt comes from salt mining, which tend to be neutral as there is no (or lot less) additional minerals (or other stuff) in the salt that will change the taste. Sel the Guérande is a sea salt, it comes from evaporation of sea water, since the sea water contains a lot more minerals and "stuff", like algae. ...


5

If the recipe said to simmer them slowly with the meat, you might be pleasantly surprised as they could blend in with the other flavors. (Or not, but it might be worth a try with a smaller amount.) But in the given recipe, a not-so-small amount gets added shortly before the end of the cooking time, which seems intended to keep the original olive flavor (a ...


5

It is common to eat 'soupe de poissons' with emmental.


4

Americas test kitchen has tested this in a prior issue. I cannot put my hands on the issue right now which explained their process and the results. It also contained a good deal of explanation about the science of the process. They tried all sorts of liquids in their omelette and scrambled eggs recipe. They found that water did make the eggs slightly ...


4

David Lebovitz tells us that chilling the tins prior to filling helps the cakes to develop a "humpy" appearance, particularly if baking powder is used (which some chefs say to NEVER use in Madeleines). Also, since the tins are usually prepared by brushing with melted butter mixed with flour, chilling would keep that where it belongs instead of it pooling in ...


4

Just before the party, sprinkle some granulated sugar on top. Use a blowtorch (preferred) or a very hot broiler to "brulee" the new sugar. That will cause both the old and new sugar to get browned and crunchy. I just saw this on a related question. Alton Brown on Creme Brulee. He shows great blowtorch technique, do it just like that and you'll be fine, no ...


4

Mille feuille (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing. There are 3 types of fondant: Pastry Fondant - known as poured fondant Confectioners Fondant - can be interchangeable as poured fondant. Rolled Fondant Both poured and confectioners are ...


4

The dessert discribed is not truley a "Tom Pouce", that is a different pastry. What is discribed in the question is a "Napoleon" dessert pastry. The Mille Feuille or Puff Pastry is topped with an icing called "Fondant". Fondant in it's simplest (shortcut) form is made by mixed powdered sugar and water until the desired thickness is reached. Some time in ...


4

They're just called meringues... Make sure to use a recipe for French meringue, not Italian meringue. http://hipparis.com/2011/03/14/au-merveilleux-de-fred-a-meringue-bakery-in-paris/#more-16159


4

The beurre blanc is a final sauce whereas the beurre monte is more of an intermediate sauce for poaching, basting and on occasion, finishing. Beurre monte is basically just melted butter with a more homogeneous composition that makes it more suitable for poaching or basting than melted butter (that separates).


4

Rillette is pork cooked in fat (not really confit, but close to). Most of what I've seen on the internets is that you can freeze the rillette for longer storage; if not, keep at most for 30 days in the fridge. You can pour a little bit of the fat on top of the rillette in the container, mostly for extra flavour, not for long term conservation. I don't ...


4

I agree the original instructions are unclear, but "return the beef and bacon to [the casserole]" implies that the "beef and bacon" includes the other ingredients cooked in the casserole - the onion and carrot. Sometimes recipes refer to mixtures by their predominant ingredients, and this recipe seems to do this, albeit a little vaguely. Looking at similar ...


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