Common Cooking Methods in France .

Today Kirstie & I tryed out this small, cute French restaurunt . We realized that
French chefs use numerous intricate cooking methods.
Flambéing is a somewhat dangerous technique used to add flavor to food at the end of cooking.
Sautéing is a low-fat method of range-top cooking.

Poaching is a gentle way to simmer food and bring out a tender texture.
Broiling and grilling are nearly identical because they both cook an oiled piece of food over direct, moderately high heat.
Braising uses a small amount of flavorful liquid to cook food.
Baking is a dry heat method using an oven to slowly cook food.