A French Perspective

General suggestions for the kitchen and cooking from- A French Perspective!

Our recipes are from the perspective of French cooking, then adding some of the cultural expressions of the Caribbean.

Cooking with a French perspective requires starting with proper utensils – Large heavy pots of copper or iron: Batterie de Cuisine.

Stove top cooking methods:

Boiled – Cooked with water which is boiling.
Poached – Cooked in a little water which is simmering.
Parboiled/Blanched – Placed in boiling water for a short while.
Braised – Browned in butter or oil, then simmered slowly in a covered vessel in natural or added juice.
Simmered – Cooked below boiling point.
Double boiler – Cooked over boiling water.
Sautéed - Lightly browned in butter.
Pan Broiled – Cooked in a dry pan.
Fried – Cooked in boiling oil or other fat.

All the above methods require heavy metals as mentioned except for boiling.

Cooking Pots

The Grande Marmite (Soup Pot) large enough to fit a knuckle of veal or even a big beef bone. This large pot should be made from a material which once heated will hold the heat evenly all over when the fire is lowered. It must be deep, with straight sides, heavy bottomed and have a tight fitting lid. The best ever is a copper pot with non-tarnashible coating on the inside.

The next item for consideration is the Cocotte. This pot of similar alloy as the marmite, only smaller is sized just to fit inside the marmite for storage. As the name suggests “chick chick” this pot is perfect for a trussed braised chicken. This is the most versatile pot in the kitchen.

The Sauteuse, is a large long handled skillet, deep straight sides about 3”, also with a tight fitting cover. The long handle is used for shaking the pan frequently. The shaking or jumping the food is what gives the sautés its name.

A heavy Omelet Pan, with a long handle used mainly for eggs, but one may risk using it for Crepes as well.

A Sauce Pan, is sized one quart or larger for quick boiling operations.

A Double Boiler; for preparing sauces, custards, egg sauces, cream sauces, chocolate sauces and cheese sauces. All which must not be boiled.

A Steam Basket, for vegetables.

One with the listed items may be considered “fully equipped”. This kitchen will have a considerable advantage to produce some of the most delectable French and Caribbean cuisine the authentic way. This is also the basics from which some of EDA’s variations have been developed.

As we approach the art of preparing fish, there we will discuss the pots and pans most suitable for a variety of their cuisine.

Accessories

Besides good cooking containers, food needs to be cut, chopped, grounded, grated, stuffed, drained, mixed, stirred, lifted and turned. We suggest the essentials first such as knives: two small knives for cutting vegetables, one for cutting onions and garlic, and the other of a thin blade for; tomatoes, oranges or eggs. A serrated edge will help.

For the big knives: a long narrow one is good for slicing and carving meat and another for carving fowl, along with a fork to go along with.

A pair of sharp scissors is a must.

The Colander is indispensable for washing things without sending them down the drain. And, is ideal for removing or sifting parts from the marmite or consommé in order to make that soup or sauce.

A wire basket comes in handy for swishing the salad, although the colander works well in a pinch.

Wooden spoon, may seem old fashioned, but it’s best for stirring and mixing, it’s what the sauce or gravy will coat to determine the integrity, and still makes the perfect eggbeater.

A spatula for lifting and turning; the ladle for portioning the soups and, yes! A sharpener to keep those knives in tune.

Our culinary expressions are not designed to be your only resource for experiencing cooking. You need to experience as many cookbooks as possible. From some cookbooks you will derive a great deal of knowledge from authors with many years of practical experience. Some will give you the inspiration to brave the adventure. And, from others you will get great details on how to do with weights and measures for the timid heart. Then there is Entré Deux Amis who strives to bring us back to the basics of cooking by mimicking the cultures, which considers cooking a science as well as an art form. To share how we adorn our personality to make memorable experiences with friends in gastronomy.

As you proceed to enjoy your travels through cookbooks remember that measure and timing are all important. Some recipes may elude you at first if you have never tasted the like before. So proceed with caution and patience, experience the various levels of preparation and savor the experience. In time, you too will learn to expect outcomes and trust your own interpretations of charted course of the practiced recipe.