The most important factor for classic French cooking is that the presentation and preparation of the meal both must be given due attention. In conventionally adopted cooking styles in France, the emphasis of meal preparation is on the field and dairy resource groups as much as the style of presenting the dishes; this fancy for lavishness and feasting is evident with the amount of celebratory events that took place during the French rule. Some of the elements of classical French cooking have adapted to the changes of the times and have started used novel spices, herbs and foodstuffs like cocoa, discovered by early explorers and those flavorings preferred by Italians in their cuisine too!
1. The most important factor in French cooking is that these fitness conscious people prefer a light morning meal with a hot beverage like milk, coffee or chocolate along with some form of French bread, e.g. the baguette or French stick (long, thin piece of crispy white bread). At times, croissants with jam and fruit spreads as well as brioches made in confectionaries (called Boulangeries) are consumed with relish.
2. The second most important tip about classical French cooking is that this style consist of a standard 3-course lunch that has a starter, like mixed salad or aperitifs, followed by the main course of fish or meat and vegetables and rounded off with a serving of cheese and green salad while the sweet dish is typically last or substituted with fruit. Dinner is a single course simply prepared dish along with soup and the French being partial to wine; it gets served with all main mealtimes.
3. French confectionary items are a major part of French cooking and dessert would be incomplete without the delicate pastries they have; the most popular ones being eclairs and profiteroles- puff pastry filled with coffee or chocolate-flavored custard.
4. The conventional way to serve cheese is placed on a cheese board with at least half a dozen different varieties to select from; these can include cream, hard, rich or fresh types and are typically consumed with salads before desert.
5. Much of the dishes included in classic French cooking depend on the season they are cooked in; summer may call upon a French chef to serve cooling foods such as salads and fruit besides being affordable while the end of the hot season usually summons up the mushrooms, which are easily available at that time. The hunting season (September to February) is reserved for meat dishes being given more attention in classic French cooking with a leaning towards finer tastes of whatever game is brought is also cooked up and as winter changes to spring, shellfish and oysters are freely consumed, being easily available outside eating joints too.
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