6 Essential French Cooking Techniques You Can Master at Home
French cooking has a reputation for being sophisticated, intimidating and meticulous. Some non-foodies might also call it overrated or pretentious, but these cooking techniques have always fascinated me.
In high school, my French teacher patiently taught us cooking techniques as we muddled our way through preparing beignets. And a rabbit stew at a tiny family-style restaurant in Montmartre — Paris’ artsy, bohemian district in the 18th arrondissement — remains one of my favorite dishes ever, twenty-five years later.
Contrary to popular belief, many classic French cooking methods are simple, foundational skills. Anyone can use them to take their culinary skills to the next level and learn how to cook like a chef at home.
In this article, I’ll outline ten practical cooking methods that can elevate your everyday cooking. These are the same techniques chefs rely on in commercial kitchens, so read on to learn more.
1. Sautéing: Fast Flavor in a Pan
Most people sauté — or cook food quickly in a small amount of fat over medium to high heat — on a regular basis, even if you don’t know what this skill is called.
Sautéing builds flavor quickly, but you need to be sure you don’t overcrowd the pan to prevent steaming. Also use a high-smoke point oil, such as avocado or canola, for the best results, and use the smallest amount possible without skimping.
Best used for proteins like chicken or vegetables such as mushrooms and zucchini, there are countless foods you can quickly sauté. It’s a great technique to use for weeknight meals when you don’t have a lot of time. From stir fry to sautéed vegetables with a bit of lemon shrimp or chicken, you’ll have dinner on the table in no time.
2. Mise en Place: The Secret to Stress-Free Cooking
If you’ve never taken a cooking class or watched a cooking show, mise en place might not mean anything to you. However, any chef learns this term early in his or her culinary training.
Mise en place means “everything in its place.” In other words, organize your kitchen!
Everything in your kitchen and in your prep space should have a place, and you need to prepare all of your ingredients before you start cooking. This will transform your kitchen from chaos to order, and it will make your cooking experiences much more calm, controlled and confident.
One tip: invest in small ramekin dishes or bowls in multiple sizes. Measure your spices and sauces into the bowls in advance, so you can declutter your counter by removing packaging, cans and other items that you don’t need while cooking.
3. Deglazing: Savoring Every Bite
This is another technique you may have used in the past, but you didn’t know what it was called.
Deglazing involves adding liquid to a hot pan to lift up the browned bits at the bottom and infuse that flavor into your food. You can use wine (my favorite!), broth, lemon juice or water. It’s an instant flavor booster and also makes your pan easier to clean.
For example, you can make an easy pan sauce after cooking steak or chicken in oil.
Remove the meat and add some shallots, garlic or herbs, plus 1/4 to 1/2 cup of wine or another liquid. The liquid will steam, and you need to scrape all of the bits at the bottom of the pan with a wooden spoon or spatula to incorporate them into the sauce.
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Reduce the heat by half and let it simmer for about three to five minutes to concentrate the flavor. Remove from heat and whisk in 1–2 tablespoons of cold butter to add shine and thickness — another French technique known as monter au beurre. Finish it off by adding salt, pepper and fresh herbs.
4. Braising: Tender, Slow-Cooked Perfection
Nothing conjures up memories of home and comfort like biting into a perfectly tender, fall-off-the-bone short rib or flavorful pot roast. But if your tough meats don’t have that flavor, it might be due to how you’re preparing them.
Some proteins contain a lot of connective tissue and they must be cooked at a slow, low temperature to break it down — but that’s not the only requirement for braising meat.
Braising involves first searing meat at a high temperature, then simmering it for a longer period of time at a lower temperature in a covered pot with a small amount of liquid. For best results, use a Dutch oven or covered pan.
This technique will transform boring, tough means into succulent, flavorful dishes with a rich sauce. Once you understand how to do this well, you’ll look forward to pot roasts and stews!
5. Emulsification: Creating Silky Sauces
Emulsifying involves combining two liquids that usually don’t mix well into a smooth mixture. It is the foundation of sauces and dressings.
For example, you can mix oil and water to make an easy vinaigrette. Take a dispersed liquid — little droplets of a liquid such as water or vinegar — and slowly whisk or blend a continuous liquid such as oil around it and into it.
You always have one liquid that you have more of and one that is a smaller amount with emulsification. Aioli, mayonnaise, hollandaise and mole sauces are also examples of emulsifications.
6. Roux: The Base of Classic French Sauces
If you’ve ever made homemade gravy with butter and pan drippings, you’ve made a roux.
A roux simply involves cooking a 1:1 ratio of flour and a fat, such as butter or bacon grease, together. This technique thickens soups and sauces while adding flavor. Cook a roux longer for a deeper flavor and a darker color. Lighter roux is less intense than blond or brown roux.
Additional examples include a white Béchamel sauce (white roux and milk, which is used for mac and cheese) and a Velouté sauce (blond roux, used for chicken, pork or steak).
Final Thoughts
These French cooking techniques don’t need to be complicated. They are the foundational skills you can use to transform your cooking and your kitchen.
Start with one or two of these to build confidence and practice. You don’t need expensive ingredients or a lot of time to cook like your favorite chef…just a bit of practice and a willingness to learn. Try one technique this week and see if you notice a difference!
I can wait to hear how you like trying these tried-and-true skills in your own kitchen. Drop me a line to let me know your favorite technique!
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