French cuisine

[Anonymous No.19034598]

Why does everyone keep French cuisine in such high regard? It often gets compared to Italian cooking but the latter contains so much more variety; 80% of French recipes are variations on stew with cream.

[Anonymous No.19034604]

>>19034598
80% of italian recipies are just variations on compressed wheat with cheese & tomato.

[Anonymous No.19034615]

I know this is bait but part of the reason is French cooking got popular was because it is very standardized and faceted. So you had very clear directions on how to do a lot of specific things, kind of like how all music is written is Italian.

The other answer is, it really is more encompassing than you think. With borders to Spain, Italy, and Germany, many food customs transfered and you end up with French variations on European staples. Also the French colonized a ton, so you see their influence worldwide. Your American grandma loved Julie Child, Vietnamese people love consummes and baguettes, French pizza lowkey is better than Italian pizza (wine too).

Also French people are cool af. They smoke like 5 times in a meal and they don't give a fuck about rushing shit or safe drinking practices.

[Anonymous No.19034619]

>>19034598
>on stew with cream.
I bet you think everything contains a ton of garlic too.

[Anonymous No.19034626]

>>19034615
>I know this is bait
Yes and no. Looking at the French Cooking Academy channel (Idc about that 5k subscriber channel made by your cousin, Pierre) here are the most popular recipes
>fish stew
>fricassee
>beef bourguignon
>Alsatian stew
>hunters chicken
>coq au vin
I'm not even trying to meme it. Of course I know there are other dishes like ratatouille and onion soup but I literally have to actively look for something that isn't a stew.

[Anonymous No.19034632]

>>19034626
Ragouts are simple and the type of videos/recipes people will click.
You could make more advanced versions of fishes with seperate sauces but people will think it's overly complicated.

[Anonymous No.19034637]

>>19034626
Mf i know that channel and he does seafood and shit too just click "more videos" like the fuck. This is like saying "I listened to the current top 40 songs and honestly music as a whole is lacking" like wtf i mad

[Anonymous No.19034642]

I like this and some good wine

[Anonymous No.19034653]

This is also very good, sliced baguette to dunk in the sauce, glass of port

[Anonymous No.19034663]

>>19034653
Not even French.

[Anonymous No.19034758]

>>19034642
No, anon! That's VERY unethical!

[Anonymous No.19034766]

>>19034615
They militarized cooking, in a good way, not like the way ConnAgra and Unilever does.

[Anonymous No.19035044]

>>19034642
The low resolution preview looked like Kay's meet in pasta monstrosity...

[Anonymous No.19035423]

>>19034598
it's because the french are truly next level when it comes to food

https://www.youtube.com/watch?v=r3bwYFu_p7k

[Anonymous No.19035899]

>>19035423
>each and every day, we strive for quality and *modernity*

Stopped watching after that

[Anonymous No.19035939]

>>19034598
Frog virgin bait detected

[Anonymous No.19035948]

>>19034598
the french formalized cooking as a profession/art form. i don't say that to their credit, but that's the actual reason why.

[Anonymous No.19035974]

>>19035899
english is not his first language (he's french)

[Anonymous No.19035980]

>>19034598
French food is awesome. And basically every America gravy is French in origin.

[Anonymous No.19035991]

>>19035899
Modernity is a French invention. Discours de la Méthode, Descartes, 1637.

>>19034598
Respect for tradition, heirlooms, close interaction between universities/cooks/scientists/scientific companies/farmers/fishermen/hunters/brewers/winemakers/cheese makers/affineurs, political awareness, military organization of the kitchen, male ambition in the kitchen (every dish has to be better than the previous one).

And most important of all: anyone can make it in a French kitchen. Nobody cares who you are. Rich or poor, smart or stupid, young or old, male or female, French or not.

[Anonymous No.19036037]

>>19035980
Retarded opinion, the French did not Invent Roux nor did they invent beef stock being poured into it, they codified Roux.

[Anonymous No.19036044]

>>19034598
Because it's very nice, a good middle ground between North and Southern Europe. You get a bit of everything. That plus the importance of French to court culture allowed it to thrive amongst people who had the capital to publish the recipes.

[Anonymous No.19036135]

>>19036044
Most of the well known dishes stand in the central European tradition anyways.

[Anonymous No.19036145]

>>19034615
>I know this is bait
>proceeds to make his own bait post
cunning

[Anonymous No.19036503]

Because it tastes good

[Anonymous No.19036510]

>>19035991
One more bad invention from the french. Put it on the list, in addition to the metric system.

[Anonymous No.19036685]

>>19036503
what dish is that?

[Anonymous No.19036711]

Anyone have a good coq au vin recipe? I'd like to try making it sometime.

[Anonymous No.19036728]

>>19036685
it's just some basic braised chicken thighs in white wine, chicken stock, and fresh herbs from my garden.

Also some potatoes, carrots, and shallots in there.

This pic was from last year when I was using my 4qt dutch oven (instead of the 7qt I used today).

It's really easy and doesn't take more than about 2-3 hours.

[Anonymous No.19036752]

>>19034758
Nigger have you ever met a goose? They deserve it

[Anonymous No.19038052]

>>19034598
You're right, Italian cuisine has a wider gamut in terms of dishes

French cuisine has good recipes, but recipes tends to have often the same characteristics (stew-y, buttery, sauce-y in general)
They have better wine and arguably better cheeses, but if we speak about their cuisine as a whole, on terms of ingredients, taste, variability, and philosophy it's objectively inferior compared to Italy

They attempted to formalize cuisine but the end result was poor due the knowledge they had at the time (eg the retarded "sauce taxonomy" lol)

[Anonymous No.19038075]

>>19038052
Italians are also more creative. While french people were wasting time arguing how to call a specific cut of vegetables, Marie Antoinette called an Italian pastry chef which made the choux dough, from which derive 1/3 of french patisserie

[Anonymous No.19038219]

>>19038052
>sauce taxonomy
Sauces are the most imoortant part of a dish. What are you even about?