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#1 | |
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Cook
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Cooking Term - "to French"
I was watching the Game Show Network tonight, and a game called "Perfect 21" with Maury Povich had a question. It was true or false. The question was, the cooking "to French" means to cut into small strips.
I said false since I thought that was julienne. But they said it was true that "to French" means to cut into small strips. Is this right? I thought Frenching meant to strip meat from a bone? I've searched the net, and with thousands of hits, I can't find the answer. Anyone have any ideas? |
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#2 | |
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Senior Cook
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From French fries - Wikipedia, the free encyclopedia :
The verb "to french", though not attested until after "French fried potatoes" had appeared[citation needed], can refer to "julienning" of vegetables as is acknowledged by some dictionaries,[9] while others only refer to trimming the meat off the shanks of chops.[10] In the UK, "Frenched" lamb chops (particularly for serving as a 'rack of lamb') have the majority of the fat removed together with a small piece of fatty meat from between the ends of the chop bones, leaving mainly only the meat forming the "eye" of the chop attached. |
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#3 | |
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Certified Master Chef
Site Moderator
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Ok ... can't talk about the best "Frenching" techniques ...
![]() Ever explore the frozen food section of your grocery store and seen something called "French cut green beans"? Frenching, as it refers to cooking - not to my high school girlfriend, is both cutting vegetables (usually green beans or potatoes) or meat into thin strips and removing the meat from bones ... read this.
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain |
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#4 | |
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Cook
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Thanks guys. New one on me, but it makes sense. I appreciate it.
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#5 | ||
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Senior Cook
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Quote:
![]() ![]() ![]() I'm seriously bored and need to hear this. I can't believe I asked.
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![]() DC is a nice place to raise recipes and inspiration. Will I survive this years canning season? |
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#8 | |
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Executive Chef
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Way to much information, Have not done that in years, been put out to pasture
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Cook with passion or don't cook at all |
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#9 | |
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Certified Executive Chef
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Well that just livened up an otherwise dull night, thanks!!
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Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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#10 | |
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Senior Cook
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mine too! ~bliss
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![]() DC is a nice place to raise recipes and inspiration. Will I survive this years canning season? |
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