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Did you know that CUISINE means "kitchen" in French? Today the word "cuisine" is associated with a style of cooking or type of food, as in Italian cuisine or Chinese cuisine. But the word itself is French; and to the French, "cuisine" is where you cook. French cooking is revered and loved all over the world, and generally regarded as a true art form that any great chef must study for years to master.

But alas, we know that most of us don't have the time to live in France for a couple of years, so this month Zojirushi brings you an easy way to bring French cuisine to your table--and with delicious results. We use seasonal fall and winter ingredients that can be prepared easily with our Zojirushi Gourmet Products. We've given you a full course meal right down to dessert--just get some friends together and enjoy! Bon appétit!

Our Zojirushi Fish Terrine is two-layered. Once you have mastered this classic French appetizer, you can customize in creative ways by varying the ingredients in layer order, color or texture. It uses seasonal scallops and fish paste and can be prepared in advance, making for an ideal party appetizer.
See recipe for Terrine de Poisson
(Fish Terrine)
Beef stews require a long cooking time to be successful. With this recipe using our Zojirushi Thermal Cooking Pot, the process is easy because you prepare and forget until it's done. Our stew is a basic staple of French home cooking and uses beef, root vegetables and bundled herbs (bouquet garni) used for flavoring.
See recipe for Pot-au-Feu
(Beef Stew)
A popular vegetable in France, brussels sprouts are at their best during the winter months. In French style cooking they are lightly boiled before frying, helping to gently ease the heat to reach the vegetable's core evenly. Our recipe makes a nice side dish for the upcoming festive season.
See recipe for
Choux de Bruxelles au Bacon et à la Crème
(Creamed Brussels Sprouts with Bacon)
A custard dessert with a caramel topping. The word brûlée means baked cream, and our Zojirushi version uses chocolate to add richness. The crisp caramel top can be scorched with a torch or broiled in your oven.
See recipe for
Crème Brûlée au Chocolat (Chocolate Creme Brulée)
There are so many words in our cooking vocabulary that are French, we tend to forget how influential they are and how common they've become. Croquettes, Saute, Bouillon, Croutons, Baguette, Julienne, etc. Be honest, did you know all of those words were French?
We know you already know what the common terms mean. But you might want to learn more so we've compiled a short list of other useful French culinary terms you might find interesting. And we've included the pronunciations so you won't embarrass yourself when you show off.
béchamel (bay-sha-mell) a classic French white sauce made with milk, roux, bay leaf, and other seasonings. Béchamel is used in creamy soups, casseroles, pastas, soufflés, lasagnas; anything requiring a creamy rich sauce.
entremets (ahn-truh-may) translated as "between servings", they are small dishes that mark the end of each course, or simply a light dessert. They can be hot (as in crêpes or soufflés), cold (as in custards or puddings), or frozen (as in sorbets and ice creams).
mise en place (meez-ahn-plahs) meaning "putting in place", it is the practice of organizing and arranging ingredients prior to cooking the menu for the day. This regimented approach is used in most professional kitchens and has practical applications for the home as well.
mirepoix (meer-pwah) traditional flavoring stock made of two parts chopped onion to one part each chopped carrot and celery.
charcuterie (shar-coo-tuh-ree) the art of making cured, smoked and preserved meats such as sausages, bacon, ham, etc. This important craft has roots that date back to when there was no refrigeration. Our fish terrine recipe this month is a type of charcuterie.
potage (po-tahzh) any soup thickened with cream or liaison in which meat, vegetables or any variation is puréed or boiled together into a hearty mush.
consommé (con-so-may) a clear soup made from richly flavored bouillon stock and strained meat, it is either served piping hot or as a cold gelatin.
ganache (ga-nahsh) a mixture of chocolate and heavy cream, used in French pastries as glaze, frosting or filling.
So what do all those cooks do in a fully staffed kitchen? Let's peek under the apron, shall we?
Executive Chef (or simply, Chef) is in charge of everything that goes on in the kitchen. That includes menu creation, managing personnel and making business decisions.
Sous Chef is the direct assistant to the Executive Chef. In larger kitchens there may be more than one sous chef, in charge of specific areas such as banquets or assigned to lead a team of other sous chefs.
Chef de Partie is also known as a "station chef" or "line cook" and is in charge of a specific area of production.
Saucier prepares the sauces, stews, hors d'oeuvres or first course, and sautés the food as needed.
Poissonier is an expert in the preparation of all the fish dishes.
Entremetier is the vegetable chef. He/She prepares vegetables using different styles and also prepares the vegetables used in garnishes. He/She may also prepare the eggs, pastas and other entrée dishes.
Rôtisseur cooks and seasons all the meats for the restaurant, including roasting, grilling or baking steaks, chicken, pork, etc. He/She would also be responsible for the sauces that go with the meats.
Garde Manger handles all the cold foods, which include all the salads and dressings, pâtés, cheesemaking, pickled foods and condiments, and any cold sauces or soups.
Pâtissier is the pastry chef, who has usually completed a long training program and a rigid apprenticeship, plus has passed a written exam. The schooling may take from 2 to 4 years. It typically includes study in different dessert courses such as those that feature wines and cheeses. They must also know how to pair alcohol with sweet desserts, like champagne with poached pears or wine with chocolates.
So there you have it--the army in charge of preparing your Coq au vin the next time you dine at a French restaurant, who are all going to be anonymous except the executive chef whose name is on the sign outside.
The Gourmet d’Expert® Electric Skillet is a multi-functional electric skillet with two cooking plates; a deep pan for soup-type foods like sukiyaki and fondue, and a griddle for grilling. Also includes a steaming plate for steaming foods.

Tabletop Cooking is a term we use to describe cooking at the dining table rather than on the stove.
It is interactive and everyone gets to join in on the cooking process. In addition to the recipes below, try your own versions of tabletop cooking. The best part of this type of cooking is that you can enjoy it with family and friends.

    Mini-Hamburger   Pasta A'la Zo
Moules au Vin Blanc (Belgian Mussels)   Chicken Breast Cacciatore   Chanko-Nabe   Sukiyaki   Matcha (Powdered Green Tea) Steamed Cake   Chinese Pork Dumplings

More about Tabletop Cooking:

 

More about the Gourmet d'Expert® Electric Skillet:

 
More Gourmet Products:
Introducing our wide rectangular griddle for tabletop cooking at home. When inviting family and friends for dinner, there's nothing like a home cooked meal when everyone takes part in cooking it!
Variable heat settings from Keep Warm (176°F) to 425°F
Durable and easy-to-clean ceramic cooking surface with titanium enhanced nonstick coating
Fully immersible body guard and cooking plate
Convenient lid for speedy cooking
Designed with safety in mind: low profile design with cooking plate that sits inside the body guard protects against scalding
    Easy-to-use temperature control plug     Stainless steel spatula accessory
More about the Gourmet Sizzler® Electric Griddle / EA-DCC10:
Our next issue will help you get ready for the holiday season. With all the home entertaining going on, you're going to need ideas to dress up your party entrées--stay tuned for creative fun from Zojirushi!