les cuissons classic cooking techniques used in french cuisine. chef louis eguaras, psb, cpec, cpfc

Les CuissonsClassic cooking techniques

used in French cuisine.

Chef Louis Eguaras, PSB, CPEC, CPFC

Les cuissons

• The cooking technique influences :– the flavor– the consistency– the digestibility– the hygiene and preparation

The Cooking Process(Les cuissons)

• Classifications• Description of each individual cooking

technique (cuisson)• How to use this information• Review of culinary terms

Les cuissons: Classifications

• One should select a cooking technique that is best adapted to the quality and size of the product and the final result desired.

• This is why one needs to understand the classification of the different cooking techniques.


• Different criteria can be used for the classification of the selected cooking technique:

• Type or Flavor

• Humidity

• Color

• Material

• Temperature

•…..


• Type or flavor (how the flavor develops)• Concentration

• Expantion (Expansion)

• Mixte (Mixed)

Sear to preserve cooking juices and flavor

Exchange of flavor, start cold

Applying both principles to the same ingredient

Les cuissons: Classification• Humidity

• Dry

• Humid (Moist)

• Small amount of liquid

• Large amount of liquid

Les cuissons: Classification• Color

• à brun (brown)

• à blanc (white)

Les cuissons: • Classic French cuisine is based on seven

cooking techniques:

Le Rôtir

Le Sauter

Le Griller

Le Frire

Le Poêler

Le Pôcher Le Braiser

Cooking techniques(cuissons)



The Seven Cooking Techniques

• Le Rôtir• Le Poêler• Le Sauter• Le Griller• Le Frire• Le Pocher• Le Braiser

Les cuissons: DescriptionLe Rôtir

Dry

A BrunConcentration

Definition: Cooking a tender piece in a dry atmosphere (no liquid or vegetables), in the oven or on a spit.

English term: Roasting

Les cuissons: Le Rôtir

• Prepare the piece• Tie• Dry the piece• Season• Sear (saisir, marquer en

cuisson)• Cook, turning the piece• Baste• Leave to rest• Make a jus

• With a jus (not a sauce)• No jus on the meat• Always uncovered• Sliced in dining room : serve

with watercress and jus served in a sauce boat

• Sliced in kitchen: jus on the bottom of the plate with meat on top of the jus, watercress on the side of the plate

Techniques Services

Les cuissons: Le RôtirGoals:

– Formation of a crust through the Maillard reaction (color and creation of typical aromas)– Ensure a moist and juicy interior.

Executed by the rôtisseur (or the grillardin in a smaller brigade)

Les cuissons: Le Rôtir

• Dry oven• Roasting pan• Spit• Tongs• Thermometer• String• Wire rack (for resting the meat)• Saucepan for the jus.• Chinois (China cap sieve) for the jus.

Equipment and tools

Les cuissons: Le RôtirUsed for:

• Tender pieces of butchery meat too large to use le sauter

• Poultry

• Game (venison)

• Fish (large)

• Vegetables (onions, potatoes)

Les cuissons: Le RôtirVariations:

Le Poêler, considered one of the seven classic cooking techniques.

Les cuissons: DescriptionLe Poêler

Humid

A BrunConcentration

Definition: Special roast. Has to be done in the oven, covered. Some aromatic garniture will be added near the end of the cooking time.

English term: ?? Note: Do not confuse with poêler meaning to cook in a poêle (frypan). This is a sub-type of sauter

Les cuissons: Le Poêler

• Prepare the piece • Tie• Dry the piece• Season• Sear (saisir, marquer en cuisson)• Cook (oven 180ºC) turn the piece

and baste• Add aromatic garnish (matignon

grasse)• Finish cooking• Leave to rest (covered)• Make a sauce (infuse the matignon

for 20 mn)• Glacer

• With a sauce• Sauce on the side in a sauce

boat.• The garniture is normally very

elaborate (example garniture financière)

Techniques Services

Les cuissons: Le PoêlerGoals:

– Combine the advantages of rôtir and braiser to obtain a tender and juicy meat with some of the flavor of roasting.– During the cooking process there is an exchange of flavors between the different elements. These flavors are then fixed by the fat.– Cooking with a cover creates a flavorful as well as a humid atmosphere– The glaçage is serves to replace the crust that would have resulted from straight roasting.


• Usually executed by the saucier


• Dry oven• Cocotte or heavy pan with a fitted lid• Tongs• Thermometer • String• Wire rack (for resting the meat)• Saucepan for the sauce• Sautoir for the glaçage• Chinois (China cap sieve) for the sauce

Materials and equipment


Used for:

• Pieces of meat too tough for roasting,

but too tender for braiser.

• Poêler is applied most often to red meats

using the technique Poêler à l’ancienne

Les cuissons: Le PoêlerVariations: poêlers speciaux

Poêler en cocotteLike en casserole but aromatic garnish is served to the customer (garniture grand mère).

Poêler en casseroleCook in butter, cover. Deglaze with stock.

Poêler à l’ancienneThe matignon is sweat in butter, covered with a slice of pork fat (barde). The seared meat is wrapped with this, then wrapped in parchment paper, then oven roasted. Sauce is made with matignon, madeira and demi glace.

The SevenCooking Techniques


Les cuissons: DescriptionLe Sauter

Dry

A BrunConcentration

Definition: Cooking a small tender piece in a small amount of hot fat.

English term: Sauté, pan-frying

Les cuissons: Le Sauter

• Prepare the piece• Dry the piece• Season• Sear (saisir, marquer en

cuisson)• Cook the piece, turning

and basting• Allow to rest• Make a jus.

• With a sauce, or butter• Sauce served on the plate

or in a sauce boat• Served traditionally with a

simple vegetable (green beans, sautéed potatoes..)

• No sauce on the piece • Butter can be poured on

the meat• Always uncovered

Techniques Services

Les Cuissons : Le SauterSear the pieceCook the piece

Adjust the temperature

Bleu, saignant (rare), à point (medium),

bien cuite (well done)RED MEAT

Rosé (pink)

WHITE MEAT, OFFAL, VENISON

A Point

VEGETABLES,FISH

Bien cuit, à point,

baveux (runny)

EGGS

Serve on a dish or platePrepare the sauce in the

pan to save the sucs

Serve on a dish or plate

Prepare brown butter

Serve on a dish or platePrepare the sauce in the

pan to save the sucs

Lustrer with butter

Napper fishLustrer

vegetables LustrerLustrer with butter

Les cuissons: Le SauterGoals:

– The proper formation of a crust through the Maillard reaction (coloration and formation of typical aroma)– Maintain the natural juices of the piece.

Executed by :

The saucier for meat and poultry The poissonier for fish The entremetier for eggs and vegetables

Les cuissons: Le Sauter

• Stove• Sautoir• Tongs• Thermometer or finger test • String• Wire rack (for resting the meat)• Saucepan for the sauce or butter• Chinois (China cap sieve) for the sauce

Materiels and Equipment

Les cuissons: Le SauterUsed for:

• Small tender cuts of meat• Poultry• Offal• Venison• Fish• Vegetables• Eggs

Les cuissons: Le SauterVariations:

MeunièreThe piece is dredged in flour first, cooked in butter only

Sauter Finished in the dining room. The piece can be served in the sauce, or sometimes covered by the sauce.

The SevenCooking Techniques

• Le Rotir• Le Poêler• Le Sauter• Le Griller• Le Frire• Le Pocher• Le Braiser

Les cuissons: DescriptionLe Griller

Dry

A BrunConcentration

Definition: Cooking a tender piece on direct contact with a grill through radiation in open air, or ventilated space.

English term: Grilling.

Les cuissons: Le Griller• Heat and clean the grill• Prepare the piece• Can be marinated• Tie• Dry the piece• Season• Sear (saisir, marquer en

cuisson)• Cook and quadriller the piece• Leave to rest.• Lustrer

• With a sauce emulsionnée or a compound butter

• Sauce served on the side in a sauce boat. Butter on the meat and on the side

• Meat served with watercress; fish with parsley

• No sauce on the piece• Always uncovered

Techniques Services

Never pierce red meat

Les cuissons: Le GrillerGoals:

– The formation of a crust through the Maillard reaction (coloration and formation of typical aromas).– The piece is traditionally quadriller.

Executed by the grillardin or the rotisseur in a small brigade

Les cuissons: Le Griller

• Grill• Tongs• Thermometer or finger

test• String• Wire rack (for resting the

meat).

Materiels and Equipment Contact surface• Vignes (vines)

• Flat stone

• Grill/ Plaque à snacker

Heat Source• Gas / Propane

• Wood fire

• Electricity.

Les cuissons: Le Griller

Used for:

• Small tender cuts of meat

• Fish

• Vegetables

Les cuissons: Le GrillerVariations:

There are no variations for Le Griller

Les cuissons: Description

Le Frire

Dry

A BrunConcentration

Definition: Cooking a tender piece in a large amount of hot fat.

English term: Deep frying

Les cuissons: Le Frire

• Prepare the piece• Dry the piece• Cook • Drain on paper• Season just before serving

• With a sauce emulsionné• Sauce served on the side

in a sauce boat• Serve on papier gauffre or

paper doily on a tray, not on the plate

• No sauce on the product• Always uncovered

Techniques Services

Les cuissons: Le FrireGoals:

– The proper formation of a crust through the Maillard reaction (coloration and formation of typical aromas)– The interior of the piece should be moist – Finished produce should not be too oily


CUISSON

Types of product used

Small pieces, plain, breaded or battered

Examples Fish : smelt, whiting, sole, strips..

Eggs

Vegetables : Potato, zucchini, herbs…

Cromesquis : foods wrapped in a crepe (chicken, fish, shellfish, etc.)

Cotelettes : foods that are breaded (poultry, fish, shellfish)

Fritot : food fried in batter

Beignets : Raw ingredient cooked in a batter

• Deep fryer• Tongs• Thermometer • Wire rack (for resting the meat)• Araignée (spider / wire skimmer)



Used for:

• Small tender cuts of meat

• Fish

• Vegetables

• Eggs


Variations:

By fat/oil temperature

Low temperature (140ºC / 285ºF)

Medium temperature (160ºC / 320ºF)

High temperature (180ºC / 355ºF).


Les cuissons: DescriptionLe Pocher

Large amount of liquid

A BlancConcentration

Definition: Cooking an ingredient in a large amount of liquid. The liquid can be hot or cold

English term: Boiling, simmering, poaching

Expansion

Les cuissons: Le Pocher

• Prepare the piece• Prepare the liquid for

cooking (flavor, temperature)

• Immerse the piece and cook

• Remove from liquid and keep covered

• Finish the sauce

• With a sauce• Covered by the sauce or

served in the cooking liquid

• Sauce served in a sauce boat.

Techniques Services

Goals:

– The tenderization of a tough piece of meat or

– Using a liquid to impart flavor to an ingredient during cooking (poaching vegetables)

or– Hydrate an ingredient that needs liquid for cooking (rice, pasta)


• Russe or cocotte• Araignée (spider / wire skimmer)• Thermometer or finger test• Pan with fitted lid for keeping piece warm and

moist.



Used for:• Less tender cuts of meat

• Fish

• Vegetables

• Eggs

• Grains

• Pasta


Variations:By temperature

• Pocher à chaud (start in boiling liquid)

• Pocher à l’anglaise (pocher à chaud

using water and salt only)

• Pocher à froid (start in cold liquid)

NB: Blanchir ( to blanch) is not a cooking technique but a preparation.


Les cuissons: DescriptionLe Braiser

Small amount of liquidA Brun

Mixed

Definition: Cooking an ingredient in a small amount of liquid covered, over low heat. Slow cooking

English term: Braising, stewing.

A Blanc

Les cuissons: Le Braiser

• Prepare the piece: cut or larder or tied…

• Sear the meat• Add the garniture

aromatique • Deglacer and mouiller• Cook• Decanter• Finish the sauce

• With a sauce• Serve in the sauce or

glacer.

Techniques Services

Goals:

– The transformation of the connective tissues of tough cuts of meat into gelatin

or– Impart a particular flavor to a product


CUISSON

Braiser à brun

Braiser à blanc

Braiser en ragoût

Type of element used

Cut of meat – second or third category

Cut of meat – young animal, large fish and blanched vegetables

Cut of meat – second or third category

Examples Beef : leg meat

Beef : leg meat

Veal : shoulder Veal : rack, saddle, loin, noix (thigh meat)

Veal : shoulder, neck

Lamb : shoulder Lamb : shoulder, neck

Vegetables : lettuce, celery Game : hare, wild boar and venison (shoulder, collier (neck))

Fish : salmon, turbot, sea bass, carp

Poultry : hen (poularde), duck Poultry : rooster (coq)

• Cocotte or braisière• Chinois (China cap sieve) for decanter• Tongs• Spatula

Materiel


Used for:

• Medium tender cuts of meat

• Fish

• Vegetables


Variations:By color

• A blanc

braiser à blanc

etuver

• A Brun

Braiser à brun

Braiser en ragout.


Meat will be raidir (seared to a light golden color)Garniture aromatique will be suerUse white stock or brown stockKeep the piece coveredThe sauce can be finished with demi glace.

• Prepare the piece: cut or larder, or tie…


aromatique • Deglacer and mouiller• Cook• Decanter• Finish the sauce• Glacer the piece

Braiser à blanc


Mainly used for vegetables: turned, julienned..No searing in this caseNo garniture aromatique, but butter and seasoningUse white stock No sauceFirst step for vegetable glacer. If glacer à brun, brown stock can be used.



aromatique • Deglacer and mouiller• Cook• Decanter• Finish the sauce• Glacer the piece

EtuverLes cuissons: Le Braiser

Meat can be larder and tiedMeat should be nicely brownedGarniture aromatique will be sauterUse brown stockThe piece is glacer with its own sauce



aromatique • Déglacer and mouiller• Cook• Décanter• Finish the sauce• Glacer the piece.

Braiser à brunLes cuissons: Le Braiser

The piece will be cut in cubesMeat will be sauter to obtain brown colorGarniture aromatique will be sauterUse white or brown stockNo glaçage, the meat is served in its own sauce



aromatique • Deglacer and mouiller• Cook• Decanter• Finish the sauce• Glacer the piece.

Braiser en ragoutLes cuissons: Le Braiser

Les cuissons: DescriptionGratiner

Definition: To give a golden brown or shiny color

English term: Broil?

• In this group we regroup:– Gratin rapide (quick)– Gratin Complet (full)– Glaçage

Only the gratin complet is a cooking technique, the other ones are finitions


Gratin rapide An already cooked ingredient is coated with a rich

sauce and placed under the broiler to obtain an even brown finish

• Example: gratin de fruit


Gratin Complet Uncooked ingredients are placed in an oven-

proof dish, cooked in the oven and served directly on the table. During cooking the dish will take on some color.

• Example: gratin Dauphinois


Glaçage

To coat a piece, vegetable or protein, with a sauce, or with butter and sugar to give a shiny finish

• Example: duck glacé or vegetable glacé



• Rôtir• Poêler• Sauter• Griller• Frire• Pocher• Braiser



technique (cuissons)• How to use this information?• Review of culinary terms

Les cuissonsHow to use this information:

Once students understand the different particularities of each cuisson they can use it as a guide to be more efficient

What is the customer expecting from the chef?• Type of food: beef tenderloin, fish..• Price: $ 2 per plate versus $ 10 per plate

$$$ $$ $

Rôtir Poêler Braiser PocherSauterGrillerFrire

A brun brun or blanc A blanc

Dry humid small amount large amount of liquid liquid

Tender cuts of meat medium tender less tender cuts of meatFish PastaVegetable Grains

Review of Culinary Terms• Cuisson mixte• Cuisson par expansion• Cuisson par concentration• Cuisson à brun• Cuisson à blanc• Garniture aromatique• Viande de deuxième et troisième

categorie• Légumes blanchis• Macreuse, epaule, gite à la noix,

paleron, collier, gite, selle, longe• Larder• Mariner• Egoutter

• Eponger• Rissoler• Suer• Mouiller• Degraisser• Lier• Reduire• Fonçage• Singer• Decanter• Bouquet garni

les cuissons classic cooking techniques used in french cuisine. chef louis eguaras, psb, cpec, cpfc

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