The French seem to always know their way around a kitchen.
Reach for high-quality ingredients.
Use in-season fruits and vegetables.
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“It is a bit less practical these days with long work hours and hectic lives.
Still, using seasonal produce enhances your dish’s flavors.”
Sharpen your knives.
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If you’re new to cooking, here’sOur Guide to Every Kitchen Knife You Need.
Don’t be afraid of butter.
“The three basic secrets of French cuisine are: butter, butter, butter,” says Uzarowski.
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“Who could ever forget Julia Child’s love affair with good butter?
The importance here is to use actual, good butter, not margarine.
The secret to French staying slim despite the heavy butter use is their portion control.”
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Here’sWhat Happens To Your Body When You Eat Butter.
Get prepared, also known as “mise en place.”
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Use herbs and spices.
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“In fact, most homes have at least small planters of fresh herbs in their windows.”
Cook slow.
“Traditional French recipes take time to prepare,” says Uzarowski.
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French cooking is an art, and art takes time to create.”
Layer flavors.
“This is the main reason most French dishes take time to make,” says Uzarowski.
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“Each ingredient adds a layer of flavor, which needs time to develop.
Sauce it up.
“French food often includes a lot of sauce, simmered and expertly prepared,” says Uzarowski.
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Why not make it your goal to learn how to make allfive mother sauces?
That includes bechamel, veloute, espagnole, sauce tomate, and hollandaise.
Make it look beautiful.
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“One of the main points of French cuisine is the presentation,” says Uzarowski.
“Arranging and placing the ingredients artfully around the plates is a skill that takes some practice and pre-planning.
But nothing beats a beautifully presented plate.
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After all, we all eat with our eyes first!”
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