French Cuisine.

[Anonymous No.11898986]

I am on a quest to start learning more French cooking. Mostly from the birthplace of fine dining, Lyon.

I have made a decent beef bourguignon, which is rather easy to make, just takes time. But, I am looking for other recipes or ideas. Mainly the herb and spice category, I know S & P is essential, and tarragon is big.

[Anonymous No.11899008]

>>11898986

[Anonymous No.11899013]

Just drench everything in butter. Someone once told me French people don't consider it a real croissant unless you squeeze it and butter drips out

[Anonymous No.11899028]

Lievre a la royale, bro

[Anonymous No.11899126]

>>11898986

[Anonymous No.11899157]

Buy culinary textbook
Make recipes in order of appearance

[Anonymous No.11899170]

Does anyone know how they made pate before food processors? I can't find any really classic recipes for it.

[Anonymous No.11899299]

Got pic related for Christmas. Will post recipes if you have any requests.

[Anonymous No.11899302]

>>11899299
Pick a category if you want the list of recipes.

[Anonymous No.11899306]

>>11899302
pates and terrines

[Anonymous No.11899308]

>>11899302
Sweets
Specifically a classic french dessert that doesn't use eggs.

[Anonymous No.11899324]

>>11899306
I also have Ruhlman's Charcuterie book, but am not sure where it is at the moment.

[Anonymous No.11899328]

>>11899324
Page 131

[Anonymous No.11899332]

>>11899308
>a classic french dessert that doesn't use eggs
Um, yeah, here's the fruit section.

[Anonymous No.11899347]

>>11899332
Peach mebla or stewed apricots sound rad.

[Anonymous No.11899353]

>>11899347
Also strawberries with golden fruit because I've never heard of golden fruit

[Anonymous No.11899360]

>>11899170
Wouldn’t they just use a hand cranked meat grinder? It does a similar job to the food processor and existed back then

[Anonymous No.11899368]

>>11898986
That guy looks like Mike from RLM

[Anonymous No.11899376]

>>11899328
Nice choice.
>>11899347
>>11899353
Give me a minute. Just realized I don't have adequate reading light in my apartment...

[Anonymous No.11899440]

>>11899347

[Anonymous No.11899442]

>>11899302
What can I do with short ribs. I just made like osso buco with short ribs instead and the soup ended up too greasy

[Anonymous No.11899447]

>>11899440

[Anonymous No.11899454]

>>11899347

>>11899442
I'll check the index.

[Anonymous No.11899469]

>>11899353
Pretty boring, but I guess pineapple and banana used to be exotic in France.

[Anonymous No.11899486]

>>11899440
>>11899447
>>11899454
>>11899469
The rare pineapple and banana. Thanks for the pics anon, I'll definitely be making the melba when peach season rolls around.

[Anonymous No.11899502]

>>11899442
No recipes using short ribs, but here's the beef section. No reason you couldn't use them in a braise. It's common practice to sear off the meat to render some of the fat and then use that to create a roux before adding the liquid. Just sprinkle flour until all the fat has been absorbed.

[Anonymous No.11899503]

>>11899302
Let's see what's under waffles. I shall make a Bocuse waffle in honor of the man. RIP.

[Anonymous No.11899520]

>>11899502
OK. Let's see his French Shephard's Pie. Also would like to have the Beouf Bourgignon recipe. Thanks

[Anonymous No.11899523]

>>11899502
>>11899520
I was also going to ask to see the Shepherd's Pie, I'm curious what makes it french

[Anonymous No.11899532]

>>11899502
>Spit-roasted haunch of beef

M A D
L
A
D

[Anonymous No.11899559]

>>11899503
Only one waffle recipe and it's not even his.

[Anonymous No.11899560]

>>11899559

[Anonymous No.11899567]

>>11899560

[Anonymous No.11899571]

>>11899567
yup those look like waffles

[Anonymous No.11899609]

>>11899520
>>11899523
>what makes it french
I'm going to say the Gruyere and nutmeg?

[Anonymous No.11899615]

>>11899520

[Anonymous No.11899636]

>>11899532
>a show-stopping recipe for a grand occasion
>serves 80-100
Post results.

[Anonymous No.11899678]

>>11899609
Noice. Thanks
>>11899636
Next /ck/ meetup

[Anonymous No.11899719]

>>11899170
Muddled in a morter and pestle. Or something similar.

[Anonymous No.11899732]

>>11899302
I'm interested in some fish recipes. What looks good?

[Anonymous No.11899749]

>>11899636
... Literally a spit roasted haunch of beef... Ok. I'm down with the laconic side of French humour.

[Anonymous No.11899764]

>>11899732
Take your pick.
>>11899749
The entire book is pretty understated.

[Anonymous No.11899768]

>>11899764
Apparently frog's legs count as both fish and crustaceans.

[Anonymous No.11899786]

>>11899454
Interesting, I would have never thought to add the kernel, but I could see how that adds more stone fruit flavor like an almond extract would

[Anonymous No.11899817]

>>11899559
The Souffléed pancakes sound interesting, same with the fritters

[Anonymous No.11899838]

>>11898986
Try making a savory souffle and a steak with bearnaise sauce.

[Anonymous No.11899861]

>>11899817

[Anonymous No.11899872]

>>11899861

[Anonymous No.11899882]

>>11899768
pg 221 please? m from louisiana and curious how the french influence...influenced. Beings how Lyons is OG in the game.

[Anonymous No.11899891]

>>11899817

>>11899882
Sure. How do these compare to the beignets down there?

[Anonymous No.11899899]

>>11899891

[Anonymous No.11899910]

>>11899872
That looks really good, I'm gonna need to make those at my next fancy breakfast occasion

[Anonymous No.11899915]

>>11899891
>>11899899
looks good for the beignets. We tend to use a lot more confection sugar than pictured, cuz America...but how about them frog legs though?

[Anonymous No.11899916]

>>11899891
would you mind posting the Potato Crepe recipe from >>11899615 p. 499? thank you

[Anonymous No.11899919]

>>11899764
pg 182 please?

[Anonymous No.11899922]

>>11899899
They're usually cut into rectangles before frying here and the outside crust looks slightly crispier

[Anonymous No.11899926]

>>11899915
>but how about them frog legs though?
Hold your horses, anon. I'm doing this for fun, and because I've only read through maybe a third of the book so far.

[Anonymous No.11899935]

>>11899926
Pretty basic stuff for the greatest chef in the world.

[Anonymous No.11899954]

>>11899926
thanks tho man.

[Anonymous No.11899962]

>>11899935
yea sometimes simpler is alot better. ok I got my fill for knowledge, not going to bother, feel like im asking too much. but so excited! thanks and saved.

[Anonymous No.11900003]

>>11899954
>>11899962
No problem. I don't know why more people don't make threads posting requests from their cookbook collection. Good way to discuss recipes and look through things you might have passed up before.

>>11899916
>>11899919
Give me a minute.

[Anonymous No.11900011]

>>11900003
no rush its the only request ill make

t. potato crepe anon

[Anonymous No.11900015]

stop rushing the cook bookanaon. This is a huge favor to the thread damnitt.

[Anonymous No.11900027]

>>11899916
>>11900011
Sorry this one got a little cut off on the right. Shouldn't have any problem reading it, though.

[Anonymous No.11900030]

>>11900003
It's a good idea honestly, I have some lying around back at my parent's place including a fairly old Betty Crocker book and a bizarre Italian cookbook that came with a pan, might have to do a thread next time I'm over there. Anyway thanks for the recipes, I'm definitely gonna try that pancake one

[Anonymous No.11900033]

>>11900030
i was just looking through my local library for italian books to do this same thing! i'll be looking out for your thread anon.

[Anonymous No.11900035]

>>11900027
Actually looks really good. I have a single potato laying around and might try a single serving of this later tonight if I still feel like it.

[Anonymous No.11900037]

shoutout to bookanon, a god among fast food posters

[Anonymous No.11900044]

>>11900037
a straight up scholar and gentleman. wouldn't even be mad if wife left me for him.

[Anonymous No.11900054]

>>11899919
This is one I've never actually looked at before but now want to try.
>>11900037
>>11900044
>a god among fast food posters
>wouldn't even be mad if wife left me for him
Hey, as long as you're okay with the fact that half of my threads are usually about taco bell, frozen pizza, or vodka.

[Anonymous No.11900055]

>>11900027
>>11900035
based, thank you very much

[Anonymous No.11900086]

>>11900054
this is so fucking based man. I'll try this one for sure. i was curious about how many different ways you can do salmon. We always just fucking bake it with little or no seasoning with lemon and butter to pull out the most natural fish flavor....doing this one seems like a great undertaking and so far beyond what i normally do. i'll let you guys know if it makes it into my regular rotation

[Anonymous No.11900110]

>>11900086
I can post the recipe for the brioche dough if you'd like, but I'd honestly just do store bought puff pastry if it sounds like too many steps as is (it's basically a salmon wellington). I've found that baking things like salmon en croute and en papillote are much better than just throwing them on a sheet tray, and it's still mind blowing when you pull something out of the oven covered in perfectly cooked dough and then cut into it only to find that the fish/meat is also perfectly cooked.

[Anonymous No.11900115]

>>11900044
is this an ironic reddit post?

[Anonymous No.11900121]

>>11900110
>too many steps.
indeed. i fully intend on buying a brioche you know. Also, i might skip the oven towel thing. idk.

[Anonymous No.11900142]

>>11900115
not intentionally. i legit thought i was being original.

[Anonymous No.11900146]

>>11900121
>fully intend on buying a brioche
You realize it's raw dough, right? Just buy frozen puff pastry, roll it out a bit, skip the low heat/towel step, and make a few cuts to let out the steam from the start. It's actually not that difficult. Hard boiled eggs are easy as fuck and couscous takes no time at all. Then it's just a matter of searing some salmon and sauteeing onion and mushroom, putting it all together between some dough, sealing it, and throwing it in the oven.

[Anonymous No.11900182]

>>11900035
>>11900027
How have I never done this?
This is a great book anon, it's so simple.

[Anonymous No.11900322]

>>11900027
This just seems like a hashbrown

[Anonymous No.11900334]

>>11900322
That's what I was thinking. I've made a few different latka recipes and Alton Brown's hashbrowns recipe, and they all call for squeezing out the excess moisture before cooking (thanks, Alton, I ruined a dish towel because of you). I'm trying it out right now and will post results.

[Anonymous No.11900552]

Welp. So I'm about to post some OC failure, but just wanted to preface it with this, which I'll take recipe requests from next time I feel like it (sorry, not tonight).

[Anonymous No.11900558]

>>11900552
Also wanted to post this excerpt from the forward which emphasized the importance of using fresh ingredients...

[Anonymous No.11900570]

>>11900558
So here we go, making the potato crepe. I already washed and picked off the sprouts form the potato...

[Anonymous No.11900574]

>>11900570
Peel, coarsely grate, mix with egg and salt and pepper. When those are the only ingredients aside from the oil it's important to go heavy on the seasoning.

[Anonymous No.11900584]

>>11900574
It was kind of disconcerting how quickly the potato turned brown after grating (I took maybe a minute to take a pic), but when I put it in the de Buyer and the edges immediately turned green I started getting concerned.

[Anonymous No.11900589]

>>11900584
I own a fucking fish spatula but for the sake of authenticity I actually followed the recipe and dirtied two plates to flip it, even though it does look more like a hash brown and not that barely browned potato cake like in the book pic.

[Anonymous No.11900607]

>>11900589
So it went from potato, to orange, to green, to grey. I followed the recipe exactly, though probably went a little to high on the heat, so I can only blame this abomination on using a potato that was ready to be thrown in the garbage, and am not sure why I'm even posting this other than having committed myself to it and just wanting to follow through at this point.

[Anonymous No.11900614]

>>11900607
Nope. Not even your favorite condiments can save this abomination. I can see it being good, as simple as it is, but you really need to use fresh, firm potatoes. This just tasted like rot - and that's not even the worst part.

[Anonymous No.11900633]

Potatoes will always oxidize when uncooked and unexposed to air for too long unless you've put them in a mild acidic solution or something.

[Anonymous No.11900634]

>>11900614
I broke my favorite wooden spoon. How? Well I was being retarded and peeled the potato into the garbage disposal, and then the sink backed up, so I tried to un-jam it with my spoon and broke it, and then realized that the motor wasn't even jammed; the potato skin actually got past it and clogged up the thing underneath. So now I have to wait for my sink to drain and take apart the thing under the sink to take out the fucking potato skins and I have mold on the wall that I was actually planning on cleaning tonight and now realized that there's mold under the sink and fuck it I'm just going to get drunk and pick up some Taco Bell.

[Anonymous No.11900661]

>>11900614
There doesn't seem to be a good reason to mix hash browns and scrambled eggs anyway

Also I should note if I were following this I would have soaked the potato. I don't usually grate potatoes, but always soak them and pour off the liquid until no more starch comes off in the water.

I do this with any of the yams or potatoes, treat them like eggplant. I swear it makes the resulting starch more flavorful and less edgy. If you grated them a short soak and rinse would suffice. You'd want to press out any remaining liquid. Maybe try that next time

[Anonymous No.11900679]

See,
>>11900027
>>11900334
I've always rinsed excess starch off potatoes after peeling and kept in water to prevent browning before cooking. I was skeptical of this recipe because it explicitly says not to rinse, and I was just trying to follow the recipe against my better judgement/experience. I'll try it again some time with fresh potatoes, as the excess starch isn't really where it went wrong.

[Anonymous No.11900689]

>>11899454
What does walnut liqueur taste like?


>>11900607
>grey potato
I hope you don't get sick.

[Anonymous No.11900749]

>>11900679

Russets are kinda low-brow desu. only really use them in stews. I can't think of a frying recipe that wouldnt be better with yellow fingerlings or yukon gold

[Anonymous No.11900757]

>>11900689
>hope you don't get sick
T-thanks, anon. Me too. Fortunately I have tomorrow off as well. What I'm really concerned about it this sink situation. I run the garbage disposal and it just moves the water around, so I can't even open anything underneath without flooding the place.

Any amateur (or professional) plumbers here know what I should do? I'll make another cookbook thread tomorrow if I'm able to fix my fucking sink.

>>11900749
I'll try yukon gold next time. Any thoughts on my sink situation?

[Anonymous No.11900760]

>>11900757
This is what's underneath the sink (and yes, that's more dog damned mold).

[Anonymous No.11900780]

>>11900757
Just jam your hand in there until you find the blockage.

[Anonymous No.11900787]

>>11900780
I tried that. The blockage seems to be below the first level. I even broke my spoon trying to unblock the garbage disposal but it turned out it wasn't even blocked, which is why I think the potato skins are in the receptacle thing under the sink below the motor. I was about to make a thread on /diy/ but if you have any other ideas I'll wait.

[Anonymous No.11900797]

>>11900787
Yeah, there's fucking nothing down there, and the blade moves around freely. Seriously, help.

[Anonymous No.11900813]

>>11900757
Scoop the water into the toilet or something, wait an hour for it to go down a bit more, remove everything from under the sink and put a bucket in there to catch the water. Then take apart the p-trap (the bent white pipe) and run a coat hanger or snake if you have one through the pipes and check the p-trap as there is likely a pile of potato skins stuck in there and you should be able to find it and get it out. Dont know about the garbage thing though, maybe try and take it off and look inside.

t. Guy who has to unclog drains every other week because people think things just disapear when you flush them

[Anonymous No.11900817]

>>11900813
Forgot to add, but try plunging it first, might be able to save yourself the hassle and can just push the shit down.

[Anonymous No.11900901]

>>11900813
>>11900817
Jesus fucking christ, I actually took advice from a dum dum frog poster (I'm honestly desperate). If you actually unclog shit every other week why do you think it would be in the bent white pipe and not in the big black thing on the right side? The p-trap is under the left sink, and it's the right sink that has the garbage disposal and is backed up, but you can hear the left sink gurgle when some water goes down, so I don't know. If I don't take care of this tonight I'll literally be dealing with stagnant water for the next week...

[Anonymous No.11900963]

>>11900901
Alright, it might not look like it, but I cleaned the mold under the sink up until I was in physical pain.

[Anonymous No.11900968]

>>11900963
I rinsed my hands in the left sink and it backed up, so I'm going to follow dumb frog poster's advice and take off the the curved pipe on the left. Going to find a bucket and turn off those valves. I have no clue what I'm doing.

[Anonymous No.11900986]

>>11900968
Welp. Wish me luck...

[Anonymous No.11900989]

>>11900986
did you buy drain cleaner and if you didn't buy drain cleaner why didn't you

[Anonymous No.11901001]

>>11900989
It was already past 11, which is when most places that sell shit like that close. I'll look around and find something when I see what I'm dealing with.
>>11900986
Bleah. I hate this shit so much. I take Ondansetron almost every day and refuse to get near the grease trap at work because... seniority. All my coat hangers are fucking plastic. We'll see where this goes.

[Anonymous No.11901003]

>>11901001
7-11, CVS, walgreens, rite-aid, even gas stations might carry it.

[Anonymous No.11901015]

>>11901001
Nope, nothing in the p-trap.
>>11901003
Rite-Aide is my go-to, and they close at 11. I have a 24 hour Circle-K down the street, but don't know what drain cleaner will do for potato skins (but I might hop over and try to find whatever I can).

[Anonymous No.11901017]

>>11901001
I'm stoned but just what the hell is going on here? Does anon need some brotherly love

[Anonymous No.11901021]

>>11901017
God, yes. Get over here and I'll mix you a drink if you smoke me out and you can fix my sink for fun because you probably had a dad who taught you basic shit like this and you can stay over if you want, no homo.

[Anonymous No.11901025]

>>11901021
https://www.youtube.com/watch?v=eOhATg_C7Ts

TRY THIS

[Anonymous No.11901046]

>>11901021
So you got a clogged drain pipe that's beyond the fixture you took apart. A plumber will just bring a plastic barbed tool that they fish down the drain, dislodging a little part this clearing it.

[Anonymous No.11901052]

>>11901025
I fucking hate /tv/ crossposters but right now I will unabashedly call that kino. I was positive that I had baking soda and vinegar on hand but I can't find either, so I guess I'll head over to the 24 hour store.
>>11901046
I don't want to call a plumber. My apartment isn't exactly "visitor friendly". If I can't fix it tonight I'll run down to Home Depot or Lowe's or whatever and just drunkenly ask the dude in the pipe aisle for help.

[Anonymous No.11901057]

>>11899324

125 please good sir

[Anonymous No.11901062]

>>11898986
I bet you only know how to say Oui and Non. Let me teach you a new word: wa la

[Anonymous No.11901065]

>>11901057
Read the room, anon. Or just bump this thread and I'll post it whenever this crisis is averted. Heading out to the sketchy 24 hour store down the street.

[Anonymous No.11901121]

>>11901052
And now we wait.

[Anonymous No.11901124]

>>11901121
don't forget the boiling water

[Anonymous No.11901127]

>>11901124
Gonna start boiling the water when I put in the volcano stuff. You're supposed to wait 15 minutes. Gonna post this anon's >>11901057
request now.

[Anonymous No.11901144]

>>11901057
Good luck with this one, anon. It's not exactly unagi.

[Anonymous No.11901169]

>>11901121
>tfw you get tired of waiting for the sink to drain and pull out the big guns

[Anonymous No.11901261]

>>11899376
>without any traces of blood
Aaaaaaand dropped. There is no faster way to out yourself as a meme boomer chef.

[Anonymous No.11901283]

>>11901261
No, I think pointing out some technicality without contributing anything of your own is a better way of doing that.
Nobody here gives a shit if you call myoglobin "blood". We all know what is meant.

[Anonymous No.11901285]

>>11900634
sorry

[Anonymous No.11901289]

>>11900054
how the fuck did people think of this ?

More fish!

[Anonymous No.11901313]

>>11901169
Here's some of the beer selection at the place where most of the anons who work at Folsom Prison get their morning coffee.

https://www.youtube.com/watch?v=kMyzoHBtaME

[Anonymous No.11901412]

>>11901025
So I tried this (in both sinks) and it didn't do the thing in the video, or do anything noticeable to unclog my sink. Pretty big let down (but I ran into a neighbor who got me high so I don't care and probably wont post any more pics tonight).

[Anonymous No.11901640]

>>11900607
>I followed the recipe exactly,
This is your problem.

[Anonymous No.11901715]

>>11900607
Looks way too thick. Should have done like 3/8s thick pancakes and only like 3-4 inch diameter each.