French Cooking Techniques
Latest Contributing Articles
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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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