French Cooking Techniques

French cooking techniques emphasize precision and control to develop flavor and texture. Searing involves cooking food quickly over high heat for a caramelized crust, enhancing flavor. Deglazing uses liquid to lift browned bits from the pan, creating rich sauces. Braising combines searing with slow cooking in moisture to tenderize tougher cuts. Roux, a mixture of flour and fat, thickens sauces and soups. Simmering gently cooks ingredients in liquid, preserving their delicate qualities. Techniques like mise en place ensure organized preparation, while careful temperature control maximizes flavor. These methods form the foundation of classic French cuisine, balancing skill and artistry.