French taste cooking tips

Major environmental proficient cook, making choosing the profession as a chef. He successfully serves unique dishes and delectable creations in Lyon restaurant, Cinnamon, and Xin Hwa is located at the Mandarin Oriental Jakarta. "The key to cooking French dishes: be sure to follow the guidelines properly, and try to use the same food," advises Chef Thierry.

• Wine can be replaced with chicken bouillon powder dissolved in water. But, because the wine has a distinctive taste, you can not get the same taste. Fragrance and flavor produced by the fermentation of wine can not be replaced by other materials.
• Comte cheese is a cheese native France. If difficult to find, can be replaced with Emmental cheese that has the same texture when cooked to Classic Onion Soup. Cheddar cheese can actually be a replacement, but unfortunately texture and flavor that will not come together.
• Fresh bouillon broth can be replaced with blocks or bouillon powder dissolved in water.
• When trouble finding frisee vegetables, can be replaced with regular lettuce.
• When making dressing for the salad, make sure all bodies have the same temperature.
• Dutch oven is a thick pan made ​​of iron, which could well be used as a serving container.
• Time required when cooking chicken or other poultry, are determined by weight and age. When chicken is chicken that you use the old, it will require a longer cooking time.
• When they want to eat, add salt and pepper to make it more tasty.
• Especially for Barramundi with Peppers recipe, do not cook the fish too long, because the fish are not so juicy.
• Especially for recipes Beef Tournedos, replace gem lettuce with regular lettuce when it is hard to find. And if not get a demi-glace, can be replaced with beef broth diluted with water packaging.
• Especially for the recipe Baked Pastry, can replace the chicken with seafood or snails.
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  Special for Rice Pudding recipe, do not use regular rice each grain textured short, because it will be easy to agglomerate and too sticky. (GH / yel)
  
  Source: GoodHouseKeeping, November 2012 Edition, Page 111