- Posted September 17, 2013 by
What are the Basic Methods of French Cooking?
French chefs use numerous intricate cooking methods, but there are a few techniques at the heart of every French kitchen/cuisine équipée.
Flambéing is a somewhat dangerous technique used to add flavor to food at the end of cooking.
Sautéing is a low-fat method of range-top cooking.
Poaching is a gentle way to simmer food and bring out a tender texture.
Broiling and grilling are nearly identical because they both cook an oiled piece of food over direct, moderately high heat.
Braising uses a small amount of flavorful liquid to cook food.
Baking is a dry heat method using an oven to slowly cook food.