What is haute kitchen?

haute cuisine - pronounced/oats kwih Zeen/ - is a French term that literally translates as "high cooking". It is a kitchen that is usually perfectly prepared with a high caliber food and often comes in small portions. This term is most often used to designate classic French cuisine, which approximately dates back to 1750 to 1975, when it was developed nouvelle cuisine, which means "new kitchen". However, some now use haute cuisine to distinguish the elite kitchen of any country from a regular kitchen. This style of food preparation is generally used to indicate food that is prepared with special attention to the appearance, used in large celebrations and especially for high -ranking members of society and requires extremely complex cooking methods. Book wrote Taillevent, master chef for Charles V, France. In this book, three key elements of what would happen to "haute cuisine" were identified: attention to spices and abundant use of spices; a separate orRava protein bowls from sauces with which they were served; And especially complex preparation instructions.

The book in the mid -17th century Le Cuisinier Français - which is reflected in English as "French cuisine" and MDashprovides for some of the elements that are now perceived as the most important haute cuisine. Some examples of these recipes include Roux , a common base for sauces. Roux is prepared by cooking flour - usually wheat flour - along with fat - usually butter. The resulting product is used as a base for sauces such as Behamel, which is a white sauce. Detailed other recipe elements of the Haute kitchen, including FRANS, which is stuffing such things as ground chicken, mushrooms and onions; Liaisons, a thickening agent made of egg yolks and a strong cream; and Bouillon, which is a tense broth, often made of mirepoix - or a combination or onion, carrots and celery - and maSA as chicken or beef. The haute kitchen eventually became associated with a range of supplies and sauces such as Béarnaise, Coulis and Remeulade sauces.

The key to haute kitchen is complex methods of cooking, detailed knives and its use of pastry in main meals. The complex cooking methods generally result from the cooking parts of the bowl separately and their joining in the final presentation, but also refers to layers of taste and numerous ingredients in each part of the bowl, such as sauce.

In particular, some preparations are closely associated with the concept of classic haute kitchen. Béchamel sauce - Milk -making into Roux and Dutch sauce - a combination of butter, egg yolks and lemon juice are two examples. Aspic - spicy jelly, which is used in formed dishes or as glaze - is another. With haute kitchens, they are also closely associated with haute kitchens - clarified broth and cargo - raw or cooked meat or vegetables, which is finely ground, spiced and combined with breadcrumbs. Among Entrées associated with haute kitchenIt belongs to the fillets from the sub -Secret Veronique and the poisoned eggs Au Gratin.