A List Of The Most Popular Traditional French Food

French cuisine is popular for its delicious, diversified and world-wide known cuisine. Traditional French foods range from delectable cheeses and desserts to hearty soups, stews, and fresh fish. One of the great things about French traditional food is the fact that each region has its own specialties that are traditional and unique to that area. These traditional French food are based off the available items within that particular region. In this writing, we only give you some general ideas of the most popular traditional French foods. Look for the regional favorites while visiting France if you want to taste the best of the region.

Escargot

Most people unfamiliar with French cooking are quick to turn up their collective noses at this dish. Perhaps the most widely know of the traditional French dishes, escargot is a delicacy made from snails. Served as an appetizer, escargot is usually prepared in a garlic butter sauce. The snails themselves are first removed from the shell, cleaned, and then placed back inside the snail shell after preparation. Escargot generally come served with an herb butter sauce for dipping. This traditional French dish even has its own utensil; escargot comes to the table with special tongs designed for holding the shell.

Bouillabaisse

Bouillabaisse is a French fish soup that is a specialty of the region of Provence and is one of the most familiar of the traditional French dishes. Three kinds of fish usually go into this traditional French dish, including scorpion fish, conger and monkfish. Cooked with special herbs like saffron and garlic, as well as orange zest, bay leaf, and fennel. Leeks, tomatoes, celery, and onions simmer together with the fish and spices. Bouillabaisse is served with crusty French bread topped by rouille, a mayonnaise made with olive oil, cayenne, garlic and saffron.

Pumpkin Soup

In the center of France, soupe au potiron is a favorite. In the fall, when pumpkins and potatos are harvested, this soup is featured on many traditional tables. The main ingredients are mixed with cream and topped with croutons or served with a freshly-baked baguette.

Chestnut Soup

Another seasonal favorite is soupe aux chataignes. Locally-grown chestnuts are mixed with potatos, leeks, and turnips to make a hearty, and yet sweet, winter soup. While this French soup is more difficult to make because finding fresh chestnuts and peeling them can be tricky, it is a great recipe to try for a special occasion.

Coq au Vin

Literally "chicken and wine", this dish is a combination of braised rooster served in a special wine sauce. Coq au vin, like many traditional French dishes, varies slightly by region. Wine sauce preparation depends upon the area, though a burgundy is the most common choice. After the chicken marinates in the wine one day before, it is seared in a hot pan. Small mushrooms, onions, garlic, butter and salt pork (bacon) are added to the chicken and allowed to simmer. As the sauce thickens, salt, pepper, thyme and other savory herbs are added to the pot.

Bouillinade

Potatoes and fish baked together with butter and herbs makes for a fresh potato alternative. Typically southern, the herbs mixed here (saffron, parsley, cayenne) are a new combination for many non-Mediterranean palates.

These Processes Are Quite Important For Chinese Food

Chinese food, naturally, start with a set of ingredients found in Cantonese, Szechuan and other provincial styles. But the methods often migrate across borders. And, in a country as large and varied as China, that can be a long way.

Stir Frying

Stir frying is one of the most popular techniques. A little sesame oil, a wok and some ingredients and you’re already well on your way. Of course, like any cooking method, it takes practice, practice, practice. The key is speed. Woks cook very fast in hot oil so all the ingredients have to be ready to use in an instant.

Everything must be pre-sliced, pre-diced and pre-shredded. All the spices should be arrayed with lids off and be ready to shake. An easy-to-use timer should be within easy reach. A towel, some hot pads and quick reflexes are a must.

Stewing

Stewing provides for a somewhat less chaotic cooking experience. A crock pot is filled with chicken or other meat. Then, lots of water, a little wine and many spices are added for individual recipes. One of the most delightful offshoots of this style is the chance to create thickened sauces that compliment the stewed dish. Cornstarch is a common additive, but beer often plays a part, as well.

A clay pot heated by a charcoal fire is a traditional stewing scenario. Stewed for hours this way meats come out tender and juicy. At the same time the broth that results provides a liquid that can be used to enhance a dozen other aspects of the meal.

One common and delightful category is known as 'red cooking'. The name comes from the color produced by using soy sauce liberally. The dish may be simmered for hours with the soy wending its way through meat and vegetables to provide a tangy and nutritious meal.

Roasting

Frequently used by restaurants, a fine Chinese roast is the equal of its Western cousin. In this technique, a large piece of meat is marinated then roasted over direct heat. Whether barbecued or oven-roasted, the results can be among the finest dishes served. The key, of course, is to have an excellent marinade.

Chinese chefs excel in this regard. Seasonings, such as five spice powder that make free use of chile peppers are often the fundamental secret. Garlic is another common additive. Ginger frequently makes its way into a fine Chinese marinade.

Whatever technique is employed, the same attention to detail both in preparation and presentation are ever present in Chinese cooking. Chinese recipes are a delight to the eye, nose and palette equally.

Nutritional Value Varies From These Two Types Of Fishes

Fish is richly endowed with essential nutrients which keep our health in perfect shape. There are two types of fishes that are usually consumed. These are white-flesh fishes and oily rich fishes, and nutritional value varies from type to type.

Oily fishes are exceptional amounts of Omega 3 fatty acids. Our body cannot produce EFA's or essential fatty acids and hence these must be taken to maintain dietary balance. Omega 3 fatty acids induce polyunsaturated fats in your system. These fats boost cell repair, helps regenerate the nervous and cardio vascular systems. Fish nutrition improves memory in the long run. Oily fishes which have good resource of fatty acids are herrings, anchovies, tuna, mackerel and sardines. White fishes are abundant sources of Vitamin B3 and B6. This means white fish nutrients provide the body with niacin and pyridoxine. These agents instigate growth of healthy cells and proactively helps create red blood cells, fortifies the nervous system and improves skin texture.

For people who have issues of weight gain, fishes are great consumables, much better than meat and poultry. White flesh fishes like cod or haddock are practically fat free while calories in fish-types like perch, sole and bass have very little fat. This is why dieticians prescribe fish as a part of low fat diet plan. Steamed 100 gm of bass has a calorie content of about 125. Similarly 100gm of sole has close to about 79 calories and hence these sorts of white flesh fish are often part of balanced diet. Even though calories in fish are exceptionally low you must never consume fishes which are deep fried because it will add more calories.

If we look at fish nutrition facts we find that it is a valuable source of proteins and Vitamin B. Vitamin B is known in the medical world as a stress reducing agent. A regular dose of vitamin B often heals depression and anxiety related disorders. Fish replenishes the body with iodine and selenium. These important minerals reigns thyroid and even deters onset of infections which can cause harrowing diseases like cancer. White fish is especially good because unlike river fishes which are rich in toxins due to exposure to river pollution, white flesh fish found in seas have minor trace of toxins.