Summary of Métodos de cocción franceses

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The video showcases different French cooking techniques, such as "braseado" and "confitado," by demonstrating the steps to prepare dishes like "cachete de hora" and "Cama de Pato." Another technique called "hervido" is also discussed with a recipe for "Usado de pollo." Each technique involves cooking food at a low, constant temperature for a long time to enhance the flavors and create a unique taste. These methods can be used to make flavorful broths, sauces, and delicious meat dishes.

• 00:00:00 In this section, the video focuses on different French cooking techniques such as "braseado," where meats are cooked slowly in a liquid at a low temperature. The process of making a dish called "cachete de hora" is demonstrated by frying beef cheeks, adding ingredients like smoked bacon, onion, garlic, and carrots, then braising them in wine and cognac at 69 degrees Celsius for 24 hours. Another technique shown is "confitado," where a piece of meat is cooked in fat for a long time at a constant temperature. The recipe for "Cama de Pato" is shown, which involves marinating duck legs in salt and spices for a day, then cooking them in duck fat for three and a half hours. Finally, a technique called "hervido" is discussed, which involves cooking food in boiling liquid for an extended period. A recipe for "Usado de pollo" is shown, where a whole chicken is simmered in a pot of water with vegetables and herbs to make a flavorful broth, which can be used to make sauces.