When it comes to culinary arts, French cuisine holds a prestigious place. The culinary techniques developed in France have influenced chefs and cooking enthusiasts around the world. Learning the vocabulary associated with these techniques is essential for anyone who wants to navigate French recipes or understand the intricacies of French cooking. This article aims to introduce you to some of the most important French culinary terms, helping you gain a deeper appreciation and understanding of this rich culinary tradition.

Basic Techniques

Sauté

The term sauté comes from the French word meaning “to jump.” It involves cooking food quickly in a small amount of fat over relatively high heat. The food is usually tossed or stirred frequently to ensure even cooking. This technique is commonly used for vegetables, meats, and seafood. For instance, you might sauté onions and garlic as a base for many French dishes.

Blanch

To blanch means to briefly cook food in boiling water and then immediately plunge it into ice water to stop the cooking process. This technique is often used for vegetables to preserve their color, texture, and nutritional value. Blanching can also help to remove skins from fruits or vegetables, as well as prepare them for freezing.

Braise

The term braise refers to a method of cooking food slowly in a covered pot with a small amount of liquid. This technique is especially useful for tougher cuts of meat, as the slow cooking process helps to break down connective tissues, resulting in a tender and flavorful dish. Classic French dishes such as “Boeuf Bourguignon” and “Coq au Vin” utilize braising.

Poach

To poach means to cook food gently in simmering liquid. This technique is often used for delicate foods like eggs, fish, or fruits. The liquid, usually water, broth, or wine, should be kept at a temperature just below boiling. Poaching helps to maintain the food’s structure and flavor without adding extra fat.

Grill

The French term for grill is “griller,” and it involves cooking food on a grill or under a broiler. This method imparts a distinct smoky flavor and charred appearance to the food. Grilling is commonly used for meats, vegetables, and even fruits.

Advanced Techniques

Flambé

The technique of flambé involves adding alcohol to a hot pan to create a burst of flames. This method is used to enhance the flavor of the dish while also adding a dramatic visual element. Classic examples include “Crêpes Suzette” and “Bananas Foster.” The alcohol is usually added towards the end of the cooking process and ignited with a match or lighter.

Confit

The term confit refers to a method of preserving food by slowly cooking it in its own fat. This technique is traditionally used for duck or goose, but it can also be applied to other meats and even vegetables. The food is cooked at a low temperature for an extended period, resulting in a tender and flavorful dish. Confit can be stored for several weeks, making it a practical method for preserving seasonal produce or meats.

Deglaze

To deglaze means to add liquid to a hot pan to dissolve the caramelized bits of food that are stuck to the bottom. This technique is often used to create a sauce or gravy, adding depth and richness to the dish. Common deglazing liquids include wine, broth, or even water. Deglazing is an essential step in many French recipes, such as “Coq au Vin” and “Beef Bourguignon.”

Emulsify

The process of emulsification involves combining two immiscible liquids, such as oil and water, to form a stable mixture. This technique is essential for creating sauces like mayonnaise, hollandaise, and vinaigrette. Emulsification can be achieved by whisking the ingredients together vigorously or using a blender or food processor.

Sous Vide

The term sous vide means “under vacuum” in French. This modern cooking technique involves vacuum-sealing food in a plastic bag and then cooking it in a water bath at a precise, consistent temperature. The result is perfectly cooked food with enhanced flavor and texture. Sous vide is commonly used for meats, fish, and vegetables.

Pastry Techniques

Pâte Brisée

The term pâte brisée refers to a type of shortcrust pastry dough used for savory and sweet tarts, quiches, and pies. It is made with flour, butter, salt, and water. The butter is cut into the flour until the mixture resembles coarse crumbs, and then water is added to bring the dough together. Pâte brisée is known for its flaky and tender texture.

Pâte Sucrée

The term pâte sucrée refers to a sweet pastry dough used for desserts like fruit tarts and tartlets. It is made with flour, butter, sugar, and eggs. The butter and sugar are creamed together before adding the flour and eggs. Pâte sucrée has a crumbly and cookie-like texture, making it perfect for dessert crusts.

Pâte à Choux

The term pâte à choux refers to a type of pastry dough used to make éclairs, cream puffs, and profiteroles. It is made by cooking a mixture of water, butter, flour, and eggs on the stovetop. The dough is then piped into shapes and baked until golden and puffed. Pâte à choux is known for its light and airy texture, which can be filled with various sweet or savory fillings.

Crème Pâtissière

The term crème pâtissière refers to a thick, creamy custard used as a filling for pastries like éclairs, cream puffs, and fruit tarts. It is made by cooking a mixture of milk, sugar, eggs, and cornstarch or flour until thickened. Crème pâtissière can be flavored with vanilla, chocolate, or other flavorings.

Sauces

Béchamel

The term béchamel refers to a classic white sauce made from a roux (a mixture of butter and flour) and milk. Béchamel is one of the five “mother sauces” in French cuisine and serves as a base for many other sauces, such as Mornay (béchamel with cheese) and Soubise (béchamel with onions). It is commonly used in dishes like lasagna, gratins, and soufflés.

Velouté

The term velouté refers to another of the five “mother sauces” in French cuisine. It is made from a roux and a light stock, such as chicken, fish, or vegetable stock. Velouté is known for its smooth and velvety texture. It serves as a base for various sauces, such as Allemande (velouté with egg yolks and cream) and Suprême (velouté with cream).

Hollandaise

The term hollandaise refers to a rich, buttery sauce made from egg yolks, butter, and lemon juice or vinegar. It is one of the five “mother sauces” in French cuisine and is known for its smooth and creamy texture. Hollandaise is often served over vegetables, fish, and eggs, such as in the classic dish Eggs Benedict.

Espagnole

The term espagnole refers to a brown sauce made from a roux, brown stock, and tomatoes. It is one of the five “mother sauces” in French cuisine and serves as a base for many other sauces, such as Bordelaise (espagnole with red wine and shallots) and Chasseur (espagnole with mushrooms and white wine). Espagnole is commonly used in meat dishes and stews.

Tomate

The term tomate refers to a tomato-based sauce made from tomatoes, onions, garlic, and herbs. It is one of the five “mother sauces” in French cuisine and serves as a base for various sauces, such as Provençale (tomate with olives and capers) and Creole (tomate with peppers and spices). Tomate sauce is commonly used in pasta dishes, stews, and braises.

Terminology for Cooking Methods

Mise en Place

The term mise en place means “everything in its place.” It refers to the practice of preparing and organizing all the ingredients and tools needed for a recipe before cooking begins. This technique is essential for efficient and smooth cooking, ensuring that everything is ready and within reach when needed.

Julienne

The term julienne refers to a method of cutting vegetables into thin, matchstick-like strips. This technique is often used for vegetables like carrots, celery, and bell peppers. Julienne cuts are commonly used in salads, stir-fries, and garnishes.

Chiffonade

The term chiffonade refers to a method of cutting leafy greens or herbs into thin, ribbon-like strips. This technique is often used for basil, spinach, and lettuce. To chiffonade, the leaves are stacked, rolled tightly, and then sliced thinly. Chiffonade cuts are commonly used as garnishes or in salads.

Brunoise

The term brunoise refers to a method of cutting vegetables into very small, uniform dice. This technique is often used for carrots, onions, and celery. Brunoise cuts are commonly used in soups, sauces, and garnishes.

Roux

The term roux refers to a mixture of fat (usually butter) and flour cooked together to create a thickening agent for sauces and soups. Roux can be cooked to different stages, ranging from white (cooked for a short time) to brown (cooked for a longer time), depending on the desired flavor and color of the final dish.

Herbs and Spices

Herbes de Provence

The term herbes de Provence refers to a blend of dried herbs commonly used in Provençal cuisine. The blend typically includes thyme, rosemary, oregano, basil, and marjoram. Herbes de Provence are used to season meats, vegetables, and stews, adding a fragrant and aromatic flavor.

Fines Herbes

The term fines herbes refers to a blend of fresh herbs commonly used in French cuisine. The blend typically includes parsley, chives, tarragon, and chervil. Fines herbes are used to season delicate dishes like omelets, salads, and fish, adding a fresh and subtle flavor.

Quatre Épices

The term quatre épices refers to a spice blend commonly used in French cuisine. The blend typically includes ground pepper, cloves, nutmeg, and ginger. Quatre épices are used to season meats, stews, and sausages, adding a warm and aromatic flavor.

Bay Leaf

The term bay leaf refers to the aromatic leaves of the bay laurel tree, commonly used in French cuisine. Bay leaves are used to flavor soups, stews, and braises, adding a subtle and earthy flavor. The leaves are typically removed before serving, as they can be tough and bitter.

Tarragon

The term tarragon refers to a fragrant herb commonly used in French cuisine. Tarragon has a slightly sweet and licorice-like flavor and is used to season sauces, dressings, and meats. It is a key ingredient in the classic French sauce, Béarnaise.

Conclusion

Mastering the vocabulary of French culinary techniques is a rewarding endeavor for any aspiring chef or food enthusiast. Understanding these terms will not only enhance your cooking skills but also deepen your appreciation for the art and tradition of French cuisine. From basic techniques like sautéing and poaching to advanced methods like sous vide and flambé, each term carries with it a wealth of knowledge and history. So, the next time you come across a French recipe, you’ll be well-equipped to tackle it with confidence and flair. Bon appétit!