We’ve all served a meal that made guests rethink their life choices—but these 3 French techniques can help, I promise!
1. Braising: For tender, flavorful meat, sear it first, then slowly cook it in broth or wine. This low-and-slow technique makes meat melt-in-your-mouth tender.
2. Deglazing: After sautéing, add wine or broth to the pan to lift those flavorful brown bits—‘fonds’—and create a rich base for sauces.
Like and follow for more cooking tips! Comment if you’ve tried any of these techniques.
3. Emulsifying: Combine oil and acid (like lemon juice) while whisking vigorously for a creamy, smooth sauce or dressing. The French swear by it for velvety vinaigrettes!
With these techniques, your dishes will be chef-approved! Bon appétit!