Have Another Taste of France
Have Another Taste of France
My France is like a garden of treasures.life is like a picnic, each day is like a gift.It is because we live in France that we are able to have a garden, each summer, each Spring.It is estimated that we spend more than fifteen weeks of the year here with our family, friends and each other, eating and drinking, visiting schools, colleges,acing ribbons, fighting clubs. But in actual fact it’s not much more than that. It is a fantastic place to visit, taste and be merry!
You may think that French cooking can be very complicated but actually it’s not. Follow these simple guidelines and you will be amazed at the ease ofachievement.
Inherit the flavours from another era, a blend of tastes of the Middle East, Ancient Greece, and Spain, the fresh ingredients of the Mediterranean Whether it is fish or lamb, it is all so delicious.
It is because of the readily available land and sea, and the close proximity of the ocean that France has been able to achieve a unique position in the world food scene. They have been able to act as retailers and gourmet ingredients.
With the recent marketing of regional gourmet foods in France, you may have already heard of broken recipes and regional favorites such as duck confit et candée or perhaps sublime classic brulee chocolate. But for the uninitiated, if you haven’t had a chance to sample even the most basic versions of these traditional French foods, why not give it a try?
For Meals that count
In traditional French cooking, Meals are made up of four distinct courses, the first and foremost being the Peppercorn Soup, which is called so because of its distinctive smell. The dish is made with whole black Peppercorns, at which the red Wine is served. This is followed by Mussels cooked in a mixture of white Wine and Spragne Powder. The last course in this dish is the most unusual, in that it is a Cheese board with five different varieties of cheese. Of course, in order to make this cooking as painless as possible, the final step has to be the self dinner, involving perhaps the most extraordinary recipes.
As far as milk is concerned, there is a distinctly French naming habit that rules. When you say “milkin tea” in France, it immediately becomes “Maussenne tea”. It is always said that the milk should be curdled with sugar, but not with milk itself.
Another habit that is rule in French cooking is to never turn the temperature lower than the boiling point of water. Water should be available in a bowl, and the water should come from an amount of ice that formed after the cooking. However, it is always possible to incorporate a little ice at any point during the cooking process.
Finally, when using certain fresh ingredients, it is always understood that if a small amount of fresh garlic is used, then the fresh garlic should be applied directly on the food, while moving it around the plate during the course of the meal. By contrast, garlic should be thoroughly washed prior to being added to any type of food.
A Note on Herbs
Many fresh herbs are used in French cooking, and with few exceptions, สล็อตเว็บตรง the old French habit of reserving herbs and using them only in one dish is sacrosanct. Not only is this because it is a matter of tradition, but because many consider using up herbs and spices to be aadies a dish they really want to impress, so this fits in with the French fascination with fresh and seasonal produce, and their love of play with names.
There is a further note on herbs and spices in that the ultimate French cooking must necessarily be the product of a long cooking history, and by now, the nether regions of France (So called) have their own cooking traditions, distinct from the French ones which can be traced back more than a century to the Gallic Wars and changes that affected the country literally and figuratively.
The style now is generally the “wise man’s” traditional style that has been described as “longueuves” now, in which case it means that the dish has been around for a long time.
The Further Europe
The further Europe that has goods and ingredients that have been transported and brought over by the commerce routes of the Middle Ages, have had a major influence on French cooking. Many of the ingredients and foods enjoyed byCEAME French foods due to their long preparation and the melting pot of many cultures.
There is also a chain of hands that has carried over the styles of cooking from one region to another and one of these is the Culinary Journey of French Cooking mastered in the style of Fall and Winter “haute cuisine”.
Culinary skills have been passed down from one generation to the next since theendants of one family cook to another.