Lundi 23 mars 2009


A gigot d'agneau is a common dish for a family meal or a special day like Easter / Pâques.

As it's a big piece of meat, we don't cook it so often.


Huge isn't it ?????


This gigot is "avec os" (bone-in) but you can ask your butcher for a gigot "désossé" (boneless).

How to cook a "gigot d'agneau" ?

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Mardi 10 mars 2009

Poulet / chicken is largely used in French cooking, you can buy a whole "poulet", in this case you say "un poulet".
But you can also get a steak that we call "escalope de poulet" in French. "Escalope" means "steak" but we only use this word for poultry.

You can have a wing :


These wings were just roasted, so goooooodddd !!!!!!!!!!!!!!!!!


Depending on what recipes you want to cook, you might sometimes need "pilons de poulet".

A "pilon" is just a part of a chicken leg and it looks like this :





Just cook it like any piece of chicken : roasted, grilled... and Bon Appétit !!!



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See the "volaille" article
Par escoffier sandrine - Publié dans : viande/meat
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Lundi 21 juillet 2008

Viande blanche is a category of meat including poultry (poulet : chicken, dinde : turckey, pintade : guinea-fowl, canard : duck), viande de porc (pork meat), le veau (veal), du lapin (rabbit).

It is opposed to "viande rouge" which contains more fat : mainly
boeuf (beef).


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Par escoffier sandrine - Publié dans : viande/meat
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Lundi 7 juillet 2008

If you are invited to a BBQ, people might tell you they will make "des grillades".
"Grillades" is what we make for a bbq. We cook a special kind of sausages : merguez and godivots.
Merguez might be spicy (the red ones) :




We can also cook some pork meat and "brochettes" (small pieces of meat, poivron and oignon on a wooden stick).

Where can I find them ?
In a supermarket, "rayon boucherie" or "rayon libre service" already packaged.
But you can also get them from a traditional "boucherie".
As it's fresh meat, they can be frozen.

What can I do if I have no BBQ ?
If you're in an apartement but want to enjoy this kind of meat it's possible, grill them in a frying pan. Do not forget to pick them them with a fork before cooking and remove the fat from the frying pan. You don't need to add oil, they already contain a lot.
You also need to cover your frying pan if you don't want to clean all your kitchen... But a lid is not the best.
Just cover the pan with an alumina foil.


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Par escoffier sandrine - Publié dans : viande/meat
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Lundi 7 juillet 2008

It depends on the type of meat. If it's beef meat "viande rouge", then you buy and eat a "steak", if it's poultry "viande blanche" or "volaille" we don't call it a steak but an "escalope".
In fact in French, an "escalope" is a steak of "viande blanche" :




An "émincé" is cut into small pieces, often thin & small slices :


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Par escoffier sandrine - Publié dans : viande/meat
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Mercredi 11 juin 2008


Volaille belongs to "viande blanche" (opposed to "viande rouge
").

Here is a "volaille" :





In this category of meat you can find : poulet / chicken, dinde / turkey, pintade / guinea-fowl.

If you don't want to cook a whole "volaille", you can also buy a piece of "blanc". A kind of steak of volaille that is called "
une escalope".
So you can buy "une escalope de poulet" (chicken), "une escalope de dinde" (turckey). It's easy to cook, just like a steak.
You can also buy "
émincé de volaille", it means it's poultry meat but sliced. Cook it "sauté".
Anyway, if you buy a whole "volaille" or just "une escalope", choose a "poulet fermier" or "volaille fermière", it's a high quality meat.
You can also have a "aile" (wing), a "cuisse" (leg) or a "pilon".


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Par escoffier sandrine - Publié dans : viande/meat
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Mercredi 11 juin 2008

Viande de boeuf is also called "viande rouge" (and poultry or pok meat is "viande blanche") :





This meat is for "bourguignon", a kind of stew because it takes a long time to cook.
If you want a quickly cooked meat, choose "à griller", "à steak".
If you buy a piece of meat "à bouillir" or "à braiser" use it for a stew.


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Par escoffier sandrine - Publié dans : viande/meat
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Mardi 27 mai 2008

Here is a paupiette :


















This one is an olive veal "paupiette de veau", but you can also buy "paupiettes de dinde" (turckey). A "paupiette de veau" or "de dinde" can be prepared the same way.



How to cook a "paupiette" ?

Paupiette de veau

Paupiette de veau à la tomate



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Par escoffier sandrine - Publié dans : viande/meat
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Dimanche 2 mars 2008

These are "saucisse à cuire" :

undefined

"A cuire" means : to cook.



How to cook them ?

Just boil them for 20 minutes. You don't need to add salt, there are already salty.

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Eat them with vegetables.

Where to find them ?
"rayon charcuterie" or in a supermarket or in a "charcuterie".


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Par escoffier sandrine - Publié dans : viande/meat
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Lundi 10 décembre 2007

IMG-1039.jpg


IMG-1038.jpg













Foie gras :
If you serve « foie gras » as an entrée or for the apéritif, make « canapés ».
Slice the foie gras, you can warm the toasts if you want. Then, put some foie gras on each slice of bread but DO NOT SPREAD the foie gras.


When you buy some "foie gras", if you want a real one, it must be written only "foie gras" on the package. Not "bloc de foie gras", not "mousse au foie gras"....
ONLY "FOIE GRAS".

Where in a supermarket ?
"rayon traiteur" you can't miss it for Christmas. Close to "saumon fumé" (smoked salmon") in the refrigerated section.

How to store it ?
A few days in the fridge.

IMG-1078.jpg





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