“A” and “B” In The French Cooking

For the French, eating is poetry for the body, and poetry is food for the spirit.

It is no coincidence, therefore, that French is the language of culinary, as we know it today.

Alexander Dumas himself, the father of the three Musketeers, but above all a Frenchman, completes his famous creative career with his “Great Culinary Dictionary”, proving that the gourmet adventure is just as exciting as the Earl of Monte Cristo. But before we head to it, here are some of the main signs that will guide us along the way.



Soothing или соте from French literally means “jumping,” because of the hand movement, which takes place while the food is satiated so as not to stick to the pan. It is a high temperature cooking technique with very little fat as opposed to frying. The main advantage is that the food becomes extremely brittle without being oily. The minus – is not easy and requires a technique.




Blushing and Shocking

Blushingо is a process where the products (most often vegetables) are put in about 10 seconds in boiling salted water. The food is then shocked in ice or cold water to stop its cooking crushing. Blanching is often used before freezing vegetables, for easier peeling of some of them or to ensure that they will have a fresh look.





It is a hot water or broth (about 70-80 degrees) scraps of eggs or vegetables and fish with a delicate structure to avoid their breakdown in direct cooking. The liquid is boiled, usually with aromatic spices, withdraws from the fire while it is still simmering, and the product to be sown is immersed in it for about 15-20 minutes. Popular (and very tasty!) Is the slicing of eggs, especially in the preparation of eggs “Benedict”.




With by glazing the finished dish is filled with glaze (most often sweet) for a more aesthetic look and interesting texture, deglazing is the technique underlying the famous juice and turrets. It uses concentrated fat in the form of small lumps, which remains after frying or sealing meat on a pan. In the still hot container add broth, wine or cognac and mix to form a sauce which is then served to the meat or other dishes.



From French – “flame”, “blazing”Фламбирането is the process where the dish is poured with alcohol (most often liqueur, brandy or vodka) and briefly ignites. Flames not only give a spectacular appearance, but also add a specific flavor and flavor to the food. Flaming is done by the so-called flamb-master.





Another technique of cutting – mainly of spring and leafy salads. The term comes from French – “ribbons”, as the products are rolled up to get a tight roll, and then cut into thin, until the so-called. ribbons.


Reduction is a process in which a particular liquid, most often a sauce, is thickened by evaporation on a heavily heated stove. There is no lid on the pan / pan, reducing the taste and becoming more saturated.



Julien is not only one of the most delicious dishes of meat and mushrooms, but also the way meat, vegetables and fruits are cut to produce thin stripes. The rule is that they are three to five centimeters long and not thicker than two millimeters. The juliene technique is used to minimize heat treatment and preserve the natural texture of the products.





From French  piquer – “To pierce with the tip of the sword,” it is a technique where a product is pricked with a knife so as to obtain holes in which other products can be inserted. Typically, it is a meat spiced with slices of garlic, onion, carrot, celery, pickles and more. Frequently, dry meat is spiked with either bacon or thicker bacon.


Au Gratin

Au gratin (graten, gratin) is called a dish that is overflowed or covered with cheese (milk or cream) or breadcrumbs mixed with lumps of butter and cooked in an oven or grill. The term au gratin or gratinée (from where comes the Bulgarian fog) is for all dishes prepared in this way with a delicious crust. The fireplace is made in special round or oval fire-resistant vessels, called gratin.