The love of food and eating, and of course the wines of Off Topic food at this time. French cuisine

The love of food and eating, and of course the wines of Off Topic food at this time. French cuisine has been a culinary trendsetter and many of the classic dishes codon of French chefs and developed. To understand the food you have to understand French codon cuisine. And show the direction to name a few of the comes to mind, Adolphe Dugléré, which affected the 1800's Parisian Café Anglais restaurant. Duglérén of the most famous dishes is the sole which offered a beurre blanc sauce. In the late 1800s and lived in the 20th century by Auguste Escoffier is also known as a writer of Le Guide Culinaire is a culinary basic work. The new French cuisine, or Nouvelle cuisine in the process of creating was Paul Bocuse is the industry's biggest stars and the Bocuse your restaurant codon a hit since 1975, is tryffelikeitto, which was originally planning eltiin French presidential dinner at the Elysée Palace. Today, perhaps the most well-known person is Alain Ducasse, a cult figure, having seven Michelin stars. Alain Ducasse is a modern brand of ice, which the author dose, menus and restaurants laid the foundation for the global hospitality and product kononaisuuksille. But back to the topic, or rabbit stew. When the preparation is made of rabbit in pieces, and cut root vegetables, stew ready almost to herself, so you can relax and drink a couple of glasses of wine and reflect on the deeper essence of spades food and flavor formation chemistry. What could be cool, rainy fall day more wonderful than the day floating in the delicious aromas from the oven, which will ultimately culminate in a complete, makunautintoon the heating plate with a glass of red wine.
Casseroles are made in a pot, that's it taste arises. A good stew is a good tool and a good stew is a worthy purchase that will pay for itself over the years. The condition is inherited in spades, it will not wear. If you do fish dishes, buy enamelled or plated spades, then odors and flavors are absorbed into the pores of the pot. However, if you are preparing a lot of meat dishes, codon it also becomes coated in spades option. You should make sure that the spades are the right size, or that it will fit in the oven and the pot must be large enough so that the food is spilled over the sides of mixing. Casserole also just keeps getting better, the more often it is heated. codon Therefore, the dose should be done over a cauldron, or will not be too small. Oval casserole is a better example for whole pieces of meat or poultry. Good pot on a thick frame, particularly in the pots, which are intended for use in kaasuhellalla. Emalipadassa must be a sufficient number of emalikerrosta. Cast iron cauldron's good to be several codon times the fat burned.
When cooking, stew meat quality and carcass part has a meaning. A general rule stews appropriate parts of the body are the shoulder, loin, brisket, ribs, and legs. Buy a large, good-quality piece of meat or a rabbit as we do today, with plenty of fat and cut the meat uutioiksi k yourself, meat cutting direction does not matter, so mistakes can be made. Cuts with bone in giving flavor. If you do not want to eat the fat, remove the excess, when the stew is cooked. Fry the sliced meat in a pot with butter, butter codon flavor, it lies but öljykin visit. However, it may improve the taste of the pot but do not use too much fat in just enough to what you need browning codon creation. Keep in mind that the roasting meat in a pot, do not put too much meat at one time and be patient. Let the meat fry in a pan without stirring, until it is fried. If you mix too much, the meat starts to boil, and it will be tough. Mirepoix is used by the French, from small vegetable cubes made from a blend to create and complete the basic flavor of the pot. Mirepoix includes, for example, carrots, codon parsnips, celery and yellow onions. Vegetables can be roasted, roast in the oven, or they can be brutal, depending on the application. This time, raw vegetables into the pot at the meat accompaniment. Vegetables, codon of course, will change according to the season and preferences, or to the entire. It is said that technology was invented by the 1700's, who lived in Levis Mirepoix'in Duke's chef. Mirepoix is in the foothills of the Pyrenees, south west corner of France, Toulouse, located south of the small town. Liquid wine, combined with the main raw material in a suitable broth is the best but everyone in a brewing cauldron of Itself form of good taste. Also, Fondi, for example, is a good food product as templates, so if you use a high-quality product. More properly browned meat and the vegetables and allow the liquid to a boil. Peel off the surface of the meat proteins by foam. Add the spices and other flavor add the ingredients until the froth after peeling.
And when we talk about the classic French cuisine and so Bouquet Garni spicy bouquet of use. The composition of the bundle is a bundle of factors closed. The orthodox combination does not exist. In general, however, it is the quality of