Les Cuissons

In classic French cooking technique, seven standard cooking methods are universally recognized. The cooking methods, commonly referred to as les cuissons, were not invented by any one person. They describe the physical process that takes place when a food is exposed to heat. When a food is heated, its physical chemistry or organoleptic properties change, including the food’s appearance, color, aroma, flavor, texture, volume, and weight. The heat source varies from hot air to boiling liquid to hot fat and even microwaves. Depending on the protein being prepared, selecting the proper cooking technique will maximize its flavor, consistency, and digestibility, as well as its hygiene and preparation.