French cuisine. Its features and traditions
What is famous about French cuisine? First of all, because from time immemorial it has been an example of excellence in cooking, which remains to this day. If you think about the terminology we use when talking about cooking, it's possible to notice without any difficulty that a significant part of the words we have said is of French origin - omelet, meringue, restaurant, mayonnaise. All these words come from France, which have completely settled in the usual domestic vocabulary.
What is cooking for the French? Do not think long - this is a real art, the achievement of the vertices of which requires considerable effort. That's why the French food is impeccable.
As for the kitchen itself, it is divided into threeparts: regional, common and extremely refined. It is not difficult to guess that an extremely sophisticated kitchen is designed for the most revered persons - kings.
French cuisine has many distinctive features that immediately sharply distinguish it from others.
It's no secret that the French are very fond of wine. That is why it is often an integral component of French cuisine. However, only connoisseurs of culinary art know that the cuisine of France does not recognize any other wines, except dry and semi-dry. Speaking specifically about white wine, it should be more acidic. It is worth noting that the French cooks do not have clear concepts about what kind of dish with which wine to cook - with white or red - for them the esthetic look of the ready dish is very important. For these reasons, you will never see molluscs cooked with red wine - it gives them an unpleasant blue tint.
As for cognac, in France it is often replaced with other drinks - apple vodka (calvados) and armagnac (mainly in Gascony).
In addition to wine, the French prefer the sauces, whicha considerable number - about 3000 species. Indeed, nothing can make a cooked dish as exquisite and inimitable as a suitable sauce, and French culinary experts, as great connoisseurs of excellence, perfectly understand this.
Another hallmark of French cuisinethere is also a wide application of various kinds of spices. No, of course, France is not the only country whose cuisine prefers fragrant and fragrant additives, but the culinary specialists of this country use their spices - French. Among them are the leek, savory, rosemary, chervil and tarragon. Often, these herbs are not part of the dishes themselves - they are simply put in bundles in a pan, and then seized - so any dish turns aromatic and saturated.
Omelette is a dish that has densely entered ourdiet. As a rule, the omelet is cooked for breakfast, in a hurry. However, French cuisine provides for the preparation of an omelet, following a special tradition. There are several unshakable rules that every cook who cooks it must follow. First, to prepare the omelet, one frying pan should be allocated, on which nothing else will be prepared. It should be with absolutely equal bottom - this is second. And thirdly, the pan can not be washed - it is enough to simply wipe it with clean paper and salt, and then oil it.
And, finally, a little about the terminology thatfamous French cuisine. Do you know what the word gourmet means? Of course you know - this is a person who understands all the gustatory subtleties of delicious dishes. You are right, but not really. In France, a gourmet is called a person who likes to eat deliciously, and one who understands all the gustatory subtleties of food is called "gurme". In other words, this is a connoisseur of culinary business. Believe me, no self-respecting Frenchman will take offense, if suddenly you call him that.