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No I never been to France. But the French cuisine restaurants I visited in States is owned and run by authentic French people. Unless they are really good actors with great accents.
And you've been to a pizza joint run by Italian immigrants so you're also knowledgeable in Italian cuisine?
Leaf through the Julia Child book. Tons of French recipes require high heat. You pretty much always sear meat on high heat before braising it. If you drive around France, you see enormous fields with yellow rapeseed flowers. That's French cooking oil. It has a smoke point of 440F, the same as peanut oil. Tons of French recipes require a sautee pan and heating the oil until it smokes before adding the ingredients to the pan.
Saute does not necessarily have to be highest possible heat though.
The highest possible known temperature is 142 nonillion kelvins (1032 K.). There is no French dish, that I am aware of, that is cooked anywhere near that level of heat.
The highest possible known temperature is 142 nonillion kelvins (1032 K.). There is no French dish, that I am aware of, that is cooked anywhere near that level of heat.
Since this is beyond many of you, I am only talking about in the kitchen, not stars in outer space levels of heat.
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Originally Posted by NJ Brazen_3133
Does French cuisines not utilize high heat?
I eat at this nice french bistro, and they dont have the big gas range. Instead they have hot plates/table top electric burner. I find that strange. Hot plates/table top electric burners cannot get that hot. How do the French cook their steak frites, or steak au poivre without high heat? How do they seal and sear?
The French are known for their sauces and-high heat can cause the sauce to over-reduce and/or become bitter.
So the French do cook sauces on a lower heat.
In terms of soufflés the French cook them on a lower heat in the oven to stop them drying out.
Personally I think the soufflé is one of France's greatest gifts to the culinary world.
Last edited by Brave New World; 03-13-2019 at 12:24 PM..
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