Question

List three signature cooking methods in french cuisine

Answer 1

Answer:

The three signature cooking methods in french cuisine are;

1. Flambéing

2. Sautéing

3. Poaching

Explanation:

It without a doubt that the French methods of cooking has be accepted in much of the western world majorly due to the promotion by great French chefs like; Escoffier and Larousse. Escoffier and Larousse are widely know in the western world for their exemplary classical cooking methods. Some of the signature cooking methods in the french cuisine are; flambéing, sautéing and poaching. Each of these cooking methods are elaborated below;

1. Flambéing

Flambéing is a method of French cooking that involves raising the temperature of the ingredients to they are extremely hot then adding an alcoholic liquid preferably brandy to the mix. The brandy evaporates quickly leaving an alcoholic flavor. This is what flambéing is.

2. Sautéing

Sautéing is a french word that loosely translates to 'to jump' in English. The food, usually potatoes are shallow fried in a small amount of hot fat and cooked very quickly. This cooking method is used in range-top cooking only.

3. Poaching

Poaching is a tender way of cooking that involves first simmering the food in hot boiling water. The boiling water helps in making the food have a tender texture without it losing it's flavor. Foods that can be cooked in this manner include; fish, chicken and specific types of vegetables. The food can also be simmered in other liquids like milk, depending on the flavor that one wants to be imparted on the food.

The choice on the french cooking techniques to be used plays a major role on how good the food will taste and whether that particular taste was the predetermined by the chef. How good the final product is a reflection on how well the chef utilized his/her cooking methods skills.