34 votes
Accepted

What is this sauce-making technique called?

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 '...
LSchoon's user avatar
  • 4,881
19 votes

Can I utilise a baking stone to make crepes?

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 ...
Luciano's user avatar
  • 4,804
17 votes

Can I utilise a baking stone to make crepes?

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 ...
rumtscho's user avatar
  • 137k
14 votes

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

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, ...
Simona 's user avatar
  • 279
13 votes
Accepted

Are all slugs edible?

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 ...
Julie Sigwart's user avatar
10 votes
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Are recipes for Antonin Carême's original mother sauces available?

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 ...
FuzzyChef's user avatar
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8 votes
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Best way to cheat at hollandaise?

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 ...
zetaprime's user avatar
  • 4,286
7 votes
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What is the difference between making French baguettes and US style baguettes?

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 ...
John Hammond's user avatar
  • 3,094
7 votes

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

His target audience is American, hence the Fahrenheit reference. His other videos mention 'eggplant' and Thanksgiving.
GaryH's user avatar
  • 81
7 votes

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

One convenient point of any Italian "Panna da Cucina" is it's thickness, which helps to bind the ingredients together without needing too much fat. An example is "Pasta panna e ...
Redy000's user avatar
  • 171
6 votes
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Why my croissant dough are always having butter going out during folding

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 ...
Pat Sommer's user avatar
  • 5,434
6 votes

Are all slugs edible?

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 ...
Max's user avatar
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6 votes
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What's the French equivalent of Italian "panna da cucina"?

If you mean something like "Chef Panna Classica", the ingredient list says it's cream (21.5% fat) with added stabilizer (carrageen). If I remember correctly, cream in France labelled "...
Billy Kerr's user avatar
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5 votes
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What is the difference between normal salt and salt of guérande?

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 ...
Max's user avatar
  • 20.5k
5 votes

Olives in French Beef Stew

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.) ...
Stephie's user avatar
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5 votes

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

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 ...
Mike Wedge's user avatar
5 votes
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Reverse engineer the Perfect Japanese Omelet

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:) ...
lightawake's user avatar
5 votes
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Langouste and Langoustine, what's the difference?

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 ...
Chris H's user avatar
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5 votes
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Substitute for Cornichons

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.
Jolenealaska's user avatar
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5 votes
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Îles flottantes vs. oeufs à la neige

The short answer appears to be: îles flottantes and oeufs à la neige are two different names for one dish. First of all, you can find some recipes, in English and in French, using the names ...
Juhasz's user avatar
  • 2,480
5 votes
Accepted

French soup cheese

It is common to eat 'soupe de poissons' with emmental.
NonoG's user avatar
  • 66
5 votes
Accepted

Help Trying to Achieve a Specific Baguette Scoring Pattern

This is not a matter of scoring, but a matter of crust management. The difference between your two pictures is that the dough in the first (desirable) batch has managed to spread more before the crust ...
rumtscho's user avatar
  • 137k
4 votes
Accepted

Is a rillette typically cooked in fat?

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 ...
Max's user avatar
  • 20.5k
4 votes

Beurre Blanc and Beurre Monte difference

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 ...
CMB92's user avatar
  • 1,038
4 votes
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Julia Child beef bourguignon question

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 ...
nlthalia's user avatar
4 votes

Best way to cheat at hollandaise?

A very important thing is to add some water (or lemon juice/vinegar/stock) to the yolk before starting with the rest of the emulsification. This is something that Ruhlmann explains in more depth in ...
rumtscho's user avatar
  • 137k
4 votes

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

It's the cookie sheet that's the problem as it impedes air circulation to the middle of the form. The hot air circulates around the outside but it can't get to the middle, so the outer ones get over-...
GdD's user avatar
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4 votes

Shaping baguettes using three folds vs. rolling it up?

One of the key skills in dough making is forming a decent crumb and light texture. While the action of the yeast will go a long way to doing this, by folding the dough in such a way, more air is ...
Greybeard's user avatar
  • 5,627
4 votes
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What will happen if I make a parisian flan with all 1% milk instead of whole milk and heavy cream?

It will work. Egg custard can be made with basically any liquid, the fat in the dairy is just for taste. Go ahead and make it, it will still be a flan. Note that the chemistry of custards is somewhat ...
rumtscho's user avatar
  • 137k
4 votes
Accepted

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

It's a texture thing. Most classic French sauces are strained for texture and appearance reasons. Also, some versions of beurre rouge have more than just shallots in them, making it more necessary ...
FuzzyChef's user avatar
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