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Questions tagged [french-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from France - such as macarons, cordon bleu or foie gras. Questions about ingredients common to French-style cooking, but which aren't about a specific French dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from France - such as macarons, cordon bleu or foie gras. Questions about ingredients common to French-style cooking, but which aren't about a specific French dish, should not use this tag.

86 questions
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Are all slugs edible?

I've heard about people eating escargot, but are slugs just as edible? I live in MN USA, and came across some all tan ones, but had no camera at the time.
a coder
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3 answers

What is the standard ratio of sugar to cream in Crème Chantilly?

How many grams of sugar should I use for 250 mL of heavy cream to sweeten it? Some recipes omit sugar entirely, so the lower bound appears to be zero at least for some uses, but what is the upper bound before it becomes overly sweet? Does this…
BaffledCook
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1 answer

French equivalent of brisket

I live in France and would like to know what cut of veal is equivalent to American brisket.
B. Scholl
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2 answers

How long should snails be cooked?

I used to love the French snails, straight out of the oven in a heavy garlic sauce. Simple question: how long should they be in the oven and at what temperature? Anybody know what's in the garlic sauce?
BaffledCook
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julia child pot au feu recipe

For Julia Child's Pot au Feu recipe in MTAFC, the final instruction is to separate the vegetables, meat and stock, and "pass the stock along" with any of a list of optional sauces. Is the dinner guest supposed to just add some of the sauce in their…
badperson
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Is there a Welsh recipe called cacan menyn?

In the Wikipedia article about the Breton delicacy Kouign-amann, there is the following statement: The Welsh equivalent is the etymologically identical cacan menyn, literally 'cake (of) butter'. It isn't clear from the article whether there…
Rich
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Julia Child beef bourguignon question

In Mastering the Art of French Cooking, for the beef bourguignon recipe, there is an instruction towards the end I'm not sure if I'm understanding. After the meat is cooked, you pass the sauce thru a sieve and reduce it. She then says Wash out…
badperson
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Could you cook Chicken Galantine in stock?

All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked in chicken or vegetable stock?
Neil Meyer
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Is a rillette typically cooked in fat?

I want to know if you have cooked your pork to the point where you can 'pull' it can you further cook the rillette in fat / lard in a similar way to what a confit is done or is the fat just poured over the the cooked pork when you seal the meat in…
Neil Meyer
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