French Cooking Techniques
Feature Writer Articles in French Cooking Techniques
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Quick and Easy Savory Smoked Salmon Mousse
For many, mousse brings to mind the "light" choice on many a restaurant's dessert tray: Chocolate pudding-like, but airy enough one could think it isn't fattening
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Mussels on the Half Shell – 2 Best Appetizers
Two elegant appetizers that are sumptuous yet surprisingly simple. Steaming the mussels ahead makes last minute assembly a snap.
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Cajun and Creole French Cooking Compared
Cajun and Creole cooking are often confused, or thought of as a single style.
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Tips for How to Make Great Mousse Recipes
Tips and techniques for a mousse will make your dinner guests sit up and take notice. Curious about where these foamy desserts and entrees came from? Read on.
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Two Recipes for Spring Asparagus and Chicken
Celebrate spring and the coming of local asparagus coming to market. There's still a nip in the air, so your family will welcome either of these two belly-warming soups.
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Preparing Fish: Not Overcooked or Over-Sauced
All too many restaurants perpetrate the two most common crimes against fish: overcooking and concealing its delicate flavor with overly complicated sauces.
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How to Use a French Press for Great Coffee
If you can boil water, you can make great coffee with a French Press. It's one of the simplest methods of brewing coffee.
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Recipe for Peach Saboyan and Meringue Cookies
Elegant enough for guests, quick and easy enough to make for just you when you feel like pampering yourself. You may know the Italian version better: zabaglione.
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How to Separate Egg Whites to Make Meringue
It's not rocket science, but there is some science involved in separating eggs properly so that you can then beat the egg whites into submission, or meringue, or souffle.
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How to Make Blue Cheese Potatoes Au Gratin
This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick.
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How To Buy, Store & Clean Mussels
Mussels are as nutritious as they are delicious. These tips will help you buy, store, clean and de-beard mussels to ensure that what you cook is safe and grit-free
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How to Make Crêpes, France's Thin Pancakes
February 2nd is Crêpe Day in France (UK's Pancake Day the 5th). Somehow, either sounds better than standing around in the snow, waiting for Punxsutawney Phil to emerge.
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Contributing Articles in French Cooking Techniques
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Slicing Meat the Easy Way
Getting the meat sliced thinly requires a certain finesse, because the meat has a wet slippery, soft texture.
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Gumbo and Jambalaya
The Cajun people are a hardy and robust group. The Cajun cuisine reflects those characteristics. They possess a true love of life, family and good food.
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Making Brown Veal Stock
The foundation for brown sauces like Espagnole and Demi Glace
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How to Make Crepes: No-Fail Technique
Making tasty, paper-thin crepes doesn't have to be a stressful experience - or involve a special pan. Follow these instructions for reliable, easy-to-prepare crepes.
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Grilled Hanger Steak
Hanger Steak Is The Preferred Steak Of The French Butcher And Now Is The Perfect Time To Get One Of These Flavorful Cuts On the Grill.
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Souffle Glace a L'Orange
A Rich French Dessert Featuring Orange Flavored Brandy Is A Great Learning Technique.
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Macaronis Avec Le Canard et Cepes
Elevating Noodles With Classic French Ingredients Like Braised Duck , Wild Mushrooms And Chevre.
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French Duck Confit Recipe
Confit is a classical French preparation and a wonderful way of preserving meat. Chef Craig Domville of Le Paradis bistro in Toronto explains confit step-by-step.
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French Duck Lyonnaise Recipe
This traditional Lyonnaise preparation is a hearty meal with duck confit baked with potatoes, and served with a splash of white wine vinegar and roasted onions. Oh la la!
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