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Les Cuissons

Les Cuissons. Classic cooking techniques used in French cuisine. Chef Louis Eguaras, PSB, CPEC, CPFC. Les cuissons. The cooking technique influences : the flavor the consistency the digestibility the hygiene and preparation. The Cooking Process ( Les cuissons ). Classifications

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Les Cuissons

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  1. Les Cuissons Classic cooking techniques used in French cuisine. Chef Louis Eguaras, PSB, CPEC, CPFC

  2. Les cuissons • The cooking technique influences : • the flavor • the consistency • the digestibility • the hygiene and preparation

  3. The Cooking Process(Les cuissons) • Classifications • Description of each individual cooking technique (cuisson) • How to use this information • Review of culinary terms

  4. Les cuissons: Classifications • One should select a cooking technique that is best adapted to the quality and size of the product and the final result desired. • This is why one needs to understand the classification of the different cooking techniques.

  5. Les cuissons: Classifications • Different criteria can be used for the classification of the selected cooking technique: • Type or Flavor • Humidity • Color • Material • Temperature • …..

  6. Les cuissons: Classifications • Type or flavor (how the flavor develops) • Concentration • Expantion (Expansion) • Mixte (Mixed) Sear to preserve cooking juices and flavor Exchange of flavor, start cold Applying both principles to the same ingredient

  7. Les cuissons: Classification • Humidity • Dry • Humid (Moist) • Small amount of liquid • Large amount of liquid

  8. Les cuissons: Classification • Color • à brun (brown) • à blanc (white)

  9. Les cuissons: • Classic French cuisine is based on seven cooking techniques: Le Rôtir Le Sauter Le Griller Le Frire Le Poêler Le Pôcher Le Braiser

  10. Cooking techniques(cuissons) • Classifications • Description of each individual cooking technique (cuisson) • How to use this information • Review of culinary terms

  11. The Seven Cooking Techniques • Le Rôtir • Le Poêler • Le Sauter • Le Griller • Le Frire • Le Pocher • Le Braiser

  12. Les cuissons: Description Le Rôtir Concentration A Brun Dry Definition: Cooking a tender piece in a dry atmosphere (no liquid or vegetables), in the oven or on a spit. English term: Roasting

  13. Prepare the piece Tie Dry the piece Season Sear (saisir, marquer en cuisson) Cook, turning the piece Baste Leave to rest Make a jus With a jus (not a sauce) No jus on the meat Always uncovered Sliced in dining room : serve with watercress and jus served in a sauce boat Sliced in kitchen: jus on the bottom of the plate with meat on top of the jus, watercress on the side of the plate Les cuissons:Le Rôtir Techniques Services

  14. Goals: Les cuissons: Le Rôtir • Formation of a crust through the Maillard reaction (color and creation of typical aromas) • Ensure a moist and juicy interior. Executed by the rôtisseur (or the grillardin in a smaller brigade)

  15. Les cuissons: Le Rôtir Equipment and tools • Dry oven • Roasting pan • Spit • Tongs • Thermometer • String • Wire rack (for resting the meat) • Saucepan for the jus. • Chinois (China cap sieve) for the jus.

  16. Les cuissons: Le Rôtir Used for: • Tender pieces of butchery meat too large to use le sauter • Poultry • Game (venison) • Fish (large) • Vegetables (onions, potatoes)

  17. Les cuissons: Le Rôtir Variations: Le Poêler, considered one of the seven classic cooking techniques.

  18. The Seven Cooking Techniques • Le Rôtir • Le Poêler • Le Sauter • Le Griller • Le Frire • Le Pocher • Le Braiser

  19. Les cuissons: Description Le Poêler Concentration A Brun Humid Special roast. Has to be done in the oven, covered. Some aromatic garniture will be added near the end of the cooking time. Definition: English term: ?? Note: Do not confuse with poêler meaning to cook in a poêle (frypan). This is a sub-type of sauter

  20. Prepare the piece Tie Dry the piece Season Sear (saisir, marquer en cuisson) Cook (oven 180ºC) turn the piece and baste Add aromatic garnish (matignon grasse) Finish cooking Leave to rest (covered) Make a sauce (infuse the matignon for 20 mn) Glacer With a sauce Sauce on the side in a sauce boat. The garniture is normally very elaborate (example garniture financière) Les cuissons: LePoêler Techniques Services

  21. Goals: Les cuissons: LePoêler • Combine the advantages of rôtir and braiser to obtain a tender and juicy meat with some of the flavor of roasting. • During the cooking process there is an exchange of flavors between the different elements. These flavors are then fixed by the fat. • Cooking with a cover creates a flavorful as well as a humid atmosphere • The glaçage is serves to replace the crust that would have resulted from straight roasting.

  22. Usually executed by the saucier Les cuissons: LePoêler

  23. Les cuissons: LePoêler Materials and equipment • Dry oven • Cocotte or heavy pan with a fitted lid • Tongs • Thermometer • String • Wire rack (for resting the meat) • Saucepan for the sauce • Sautoir for the glaçage • Chinois (China cap sieve) for the sauce

  24. Les cuissons: LePoêler Used for: • Pieces of meat too tough for roasting, but too tender for braiser. • Poêler is applied most often to red meats using the technique Poêler à l’ancienne

  25. Les cuissons: LePoêler Variations: poêlers speciaux Poêler en casserole Cook in butter, cover. Deglaze with stock. Poêler en cocotte Like en casserole but aromatic garnish is served to the customer (garniture grand mère). Poêler à l’ancienne The matignon is sweat in butter, covered with a slice of pork fat (barde). The seared meat is wrapped with this, then wrapped in parchment paper, then oven roasted. Sauce is made with matignon, madeira and demi glace.

  26. The SevenCooking Techniques • Le Rôtir • Le Poêler • Le Sauter • Le Griller • Le Frire • Le Pocher • Le Braiser

  27. Les cuissons: Description Le Sauter Concentration A Brun Dry Definition: Cooking a small tender piece in a small amount of hot fat. English term: Sauté, pan-frying

  28. Prepare the piece Dry the piece Season Sear (saisir, marquer en cuisson) Cook the piece, turning and basting Allow to rest Make a jus. With a sauce, or butter Sauce served on the plate or in a sauce boat Served traditionally with a simple vegetable (green beans, sautéed potatoes..) No sauce on the piece Butter can be poured on the meat Always uncovered Les cuissons: Le Sauter Techniques Services

  29. Les Cuissons : LeSauter Sear the piece Cook the piece Adjust the temperature Bleu, saignant (rare), à point (medium), bien cuite (well done) RED MEAT Rosé (pink) WHITE MEAT, OFFAL, VENISON A Point VEGETABLES, FISH Bien cuit, à point, baveux (runny) EGGS Serve on a dish or plate Prepare the sauce in the pan to save the sucs Serve on a dish or plate Prepare the sauce in the pan to save the sucs Serve on a dish or plate Prepare brown butter Lustrer with butter Lustrer Napper fish Lustrer vegetables Lustrer with butter

  30. Goals: Les cuissons: LeSauter • The proper formation of a crust through the Maillard reaction (coloration and formation of typical aroma) • Maintain the natural juices of the piece. Executed by : The saucier for meat and poultry The poissonier for fish The entremetier for eggs and vegetables

  31. Les cuissons: LeSauter Materiels and Equipment • Stove • Sautoir • Tongs • Thermometer or finger test • String • Wire rack (for resting the meat) • Saucepan for the sauce or butter • Chinois (China cap sieve) for the sauce

  32. Les cuissons: LeSauter Used for: • Small tender cuts of meat • Poultry • Offal • Venison • Fish • Vegetables • Eggs

  33. Les cuissons: LeSauter Variations: Meunière The piece is dredged in flour first, cooked in butter only Sauter Finished in the dining room. The piece can be served in the sauce, or sometimes covered by the sauce.

  34. The SevenCooking Techniques • Le Rotir • Le Poêler • Le Sauter • Le Griller • Le Frire • Le Pocher • Le Braiser

  35. Les cuissons: Description Le Griller Concentration A Brun Dry Definition: Cooking a tender piece on direct contact with a grill through radiation in open air, or ventilated space. English term: Grilling.

  36. Heat and clean the grill Prepare the piece Can be marinated Tie Dry the piece Season Sear (saisir, marquer en cuisson) Cook and quadriller the piece Leave to rest. Lustrer With a sauce emulsionnée or a compound butter Sauce served on the side in a sauce boat. Butter on the meat and on the side Meat served with watercress; fish with parsley No sauce on the piece Always uncovered Les cuissons: LeGriller Services Techniques Never pierce red meat

  37. Goals: Les cuissons: LeGriller • The formation of a crust through the Maillard reaction (coloration and formation of typical aromas). • The piece is traditionally quadriller. Executed by the grillardin or the rotisseur in a small brigade

  38. Les cuissons: LeGriller Materiels and Equipment Contact surface • Vignes (vines) • Flat stone • Grill/ Plaque à snacker Heat Source • Gas / Propane • Wood fire • Electricity. • Grill • Tongs • Thermometer or finger test • String • Wire rack (for resting the meat).

  39. Les cuissons: LeGriller Used for: • Small tender cuts of meat • Fish • Vegetables

  40. Les cuissons: LeGriller Variations: There are no variations for Le Griller

  41. The Seven Cooking Techniques • Le Rôtir • Le Poêler • Le Sauter • Le Griller • Le Frire • Le Pocher • Le Braiser

  42. Les cuissons: Description Le Frire Concentration A Brun Dry Definition: Cooking a tender piece in a large amount of hot fat. English term: Deep frying

  43. Prepare the piece Dry the piece Cook Drain on paper Season just before serving With a sauce emulsionné Sauce served on the side in a sauce boat Serve on papier gauffre or paper doily on a tray, not on the plate No sauce on the product Always uncovered Les cuissons: LeFrire Techniques Services

  44. Goals: Les cuissons: LeFrire • The proper formation of a crust through the Maillard reaction (coloration and formation of typical aromas) • The interior of the piece should be moist • Finished produce should not be too oily

  45. CUISSON Types of product used  Small pieces, plain, breaded or battered Examples Fish : smelt, whiting, sole, strips.. Eggs Vegetables : Potato, zucchini, herbs… Cromesquis : foods wrapped in a crepe (chicken, fish, shellfish, etc.) Cotelettes : foods that are breaded (poultry, fish, shellfish) Fritot : food fried in batter Beignets : Raw ingredient cooked in a batter Les cuissons: LeFrire

  46. Les cuissons: LeFrire Materiels and Equipment • Deep fryer • Tongs • Thermometer • Wire rack (for resting the meat) • Araignée (spider / wire skimmer)

  47. Les cuissons: LeFrire Used for: • Small tender cuts of meat • Fish • Vegetables • Eggs

  48. Les cuissons: LeFrire Variations: By fat/oil temperature Low temperature (140ºC / 285ºF) Medium temperature (160ºC / 320ºF) High temperature (180ºC / 355ºF).

  49. The Seven Cooking Techniques • Le Rôtir • Le Poêler • Le Sauter • Le Griller • Le Frire • Le Pocher • Le Braiser

  50. Les cuissons: Description Le Pocher Concentration A Blanc Expansion Large amount of liquid Definition: Cooking an ingredient in a large amount of liquid. The liquid can be hot or cold English term: Boiling, simmering, poaching

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