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Tournant Fundamental Cooking Methods

French Canon

9 entries

Déglacer — Deglazing the Pan

Déglacer (to deglaze) is the essential technique of adding liquid to a hot pan after sautéing or roa…

Étuver — Sweating and Smothering in Butter

Étuver (to sweat, to smother, to stew gently) is the foundational gentle-heat technique of French co…

Flamber — The Art of Flambéing

Flamber (to flambé) is the dramatic technique of igniting alcohol in a hot pan, creating a brief, in…

Liaison — Thickening and Enriching Sauces

Liaison in French cooking refers to any mixture used to thicken, enrich, and bind a sauce, soup, or …

Mise en Place — The Philosophy of Preparation

Mise en place (everything in its place) is not merely a cooking technique but the foundational philo…

Monter au Beurre — Finishing Sauces with Cold Butter

Monter au beurre (to mount with butter) is the classical finishing technique for sauces — small piec…

Poêler — Pot-Roasting in Butter

Poêler (pot-roasting, sometimes called casserole-roasting) is one of the most elegant and least unde…

Réduire — The Art of Reduction

Réduire (to reduce) is the most fundamental concentration technique in French cooking — simmering or…

Sauter — The Classical French Sauté Technique

Sauter (to jump) is the most dynamic and versatile cooking method in the French kitchen — food cooke…