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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"...

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....

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 :...

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...

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...

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...

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...

These are "saucisse à cuire" : "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. Eat them with vegetables. Where to find them ? "rayon charcuterie" or in a supermarket or...

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...

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