/ck/ - Food & Cooking

>>17639974
Just remember that butter shit is largely a meme and more haute cuisine thing.

>>17639974
I make a mean French breakfast of black coffee and unfiltered cigarettes.

Years and years ago, I used to dabble in French cooking. I remember helpful French and Belgian anons offered advice on sauces, which is what I was primarily trying to learn--beure blanc, gypsy sauce, venitienne, calvados, bordelaise, etc.

why is bearnaise the 'king' of steak pan sauces? I'm not a huge fan of bearnaise or hollaindaise

>>17639974
Learn how to cook fonds is basically all you need besides a few techniques. Buy the standard books from Escoffier or Bocuse and you're got to go.
>>17640012
Bearnaise is not a pan sauce.

>>17639989
I took a class on French cooking techniques last month. One of the dishes was refined truffle mashed potatoes. I learned you need a ricer to make the texture smooth. However, we also used two sticks of butter for 2 lbs of potatoes. That's 2 sticks of butter for 4 potatoes.
It is not a meme. <img class="xae" data-xae width="37" height="32" src="https://s.4cdn.org/image/emotes/0ee48fb4_longcat.png">

>>17639974
Frenchfag here
I like galettes since they are tasty fun and easy to do

>>17639989
This is extremely far from the truth... Classic french cooking is extremely heavy on dairy, thick creams and good quality butter.
Almost all sauces require butter somewhere down the line in French cooking, even tomato based sauces get a dab of butter at the end to thicken it up and give it a rich flavor.

>>17639974
>Not peeling the garlic

>>17639974
French cooking is about working with a few good quality ingredients, and layering flavors using different cooking techniques to complete a dish.
To make a good contrast, take north African food, it's more about taking ingredients and complimenting them with spices and other ingredients.

So if you take lets say veal shank, you'd brown the veal, and reserve the fond, then deglaze, with a bit of wine, add some herbs or something, then braise in an oven, when it's all done cooking you just build a pan sauce with some more wine an butter. No waste, no added crazy spices or dried figs and shit. It's pretty simple cooking when you look at it.

>>17641009
I'd rather make veal fond from shanks. It's the base of every sauce anyways.

>>17639974
Poulet Gaston Gerard. Pretty simple

Try watching some of this guy's videos they're pretty good
https://www.youtube.com/c/FrenchCookingAcademy/videos
t. frenchanon

>>17639974
Yes. I like creme brulee, cream puffs, and macarons, though I guess that’s more baking than cooking. I want to make marrons glaces.