Monday, June 14, 2010

So we continue Les Cuissons or 8 Ways to cook chicken

Friday we learned about plating our entree's. I will post the pictures as soon as I can.

Les Cuissons literally means 'the cooking', action or manner of cooking food. "How would you like your steak cuisson"? "Medium rare please". Not much more to it than that.

Poaching and Saute were are next venture into les cuisson. Again with chicken. Poached chicken breast doesn't even sound good. However, put a nice sauce of Beurre Manie (raw butter and flour) and a Veloute stock with it and, voila, a great dish.

Sauteing is much more fun. Literally it means 'to jump'. High heat, low fat, usually clarified butter, not too much, and rapid movement usually cooked through. Not cooking it through is Searing. A different cuisson there. Add a nice mushroom sauce with sauted chicken breasts, really good.

So are these the only ways to cook. Absolutely not! However, these are the Classic French cooking styles that we are to use the most. Remember and earlier post when I told you we get to make bacon. That's smoke cooking. Not classic, but oh so good!

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