Tuesday, June 8, 2010

Les Cussions in theory

French cooking techniques.
Le Rotir
Le Saute
Le Frire
Le Griller
Le Brasier
Le Poulier
I'm sure you can translate most of these. Linda C. in France surely can. Thanks for your emails by the way. Is anybody else out there?

All ways we cook our food. Dry heat, moist heat, direct and indirect heat. And do you know why we use these techniques? Simple, to get the desired results you want in what you're going to eat.

This isn't so hard, in theory.

1 comment:

Erin said...

Lemme see if I can guess....
P...umm...pulled?? as in pork???

I watched Little Mermaid today...there's also..
Le Poisson!! he he he ho ho ho..