French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)
Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
| Recipes French Cooking |
French Fries Go Trans Fat-Free at Uno Chicago Grill; Uno is First National Casual Dining Chain to Offer Fries with Zero Grams Trans Fat
BOSTON, Oct. 10 /PRNewswire/ -- Uno Chicago Grill is rolling out trans fat-free French fries in its more than 200 locations, becoming the first national casual dining chain to eliminate the chemically modified fats from its French fries. Trans fats are widely considered to increase the risk of heart disease.
Cancer Chemicals Reduced By Pre-Cooking French Fries In Microwave
Microwaving your French fries before you fry them reduces the levels of a cancer-causing substance, reveals findings published 31-Oct-2006 in the SCI's Journal of the Science of Food and Agriculture.The discovery of acrylamide - a possible carcinogenic in humans - has led to much research being done to investigate the benefits of alternative cooking methods. [click link for full article]
Inside the USA - French Fries Born Again
Weblog: Inside the USA Source: French Fries Born Again View original message Evénement à la cafétéria du Congrès américain : les "freedom fries" sont redevenus les "french fries". Alleluia. Deux élus républicains, Bob Ney, Ohio et Walter B. Jones, North Carolina, avaient été les instigateurs du changement d'appellation, de "french fries"à "freedom fries", en mars 2003, à l'apogée de la crise diplomatique entre les Etats-Unis et la France. [...]
Microwaving Your French Fries Before You Fry Them
Microwaving your French fries before you fry them reduces the levels of a cancer-causing substance, reveals findings published recently in the SCI's Journal of the Science of Food and Agriculture. The discovery of acrylamide - a possible carcinogenic in humans - has led to much research being done to investigate the benefits of alternative cooking methods. Acrylamide forms during processes such as frying, baking and roasting where high-temperature and low-moisture conditions exist........
Pre-cooking to reduce acrylamide content, research says
An interesting survey published in the SCIs Journal of the Science of Food and Agriculture, by the researchers from Turkey revealed that microwaving French-fries, before frying, might drastically reduce the cancer causing chemical acrylamide....
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Calphalons 8in. chefs knife is the one youll reach for time and time again for daytoday chopping, slicing and mincing. It dices onions and peppers, makes slender matchstick French fries and thinly shreds cabbage. The softly curved edge allows for a g... Price: $47.95
[SMU Outdoor Supply] Camp Chef Classic Flat Bottom 5QT ($29.95)
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Deseret News (Salt Lake City) - Avoiding the gluten
November 8, 2006 -- More tips from the Utah Gluten Intolerance Group: -- If you're cooking fried foods such as french fries, don't cook breaded items in the same oil ...
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French Recepies
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Careful timing in cooking contributes greatly to Alexandre Dumaine's insistence on precision in the kitchen.
A kitchen alarm clock and a keen interest in preparing food are about all that are required-provided the ingredients are of the best quality-to be able to succeed in perfecting simple dishes.
A good test is to be able to prepare the Fillets of John Dory* and the accompanying Sauce Hollandaise* so that they are ready to be served together the minute that both of them are just cooked and no more.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
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From "The Art of Simple French Cookery" by Alexander Watt
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