Latest / Learn French with Fexingo / French Cooking: Flambé & Simmer Basics
Transcript
- Lucas: Welcome back to another episode of Learn French with Fexingo. I am Lucas, and this is Luna. Luna: Hi everyone! We are so happy you are here again. Lucas: Yes. And before we dive into the kitchen today, I want to mention something important about our show. Luna: Right. We believe that language learning should be accessible to everyone without interruptions. Lucas: Exactly. That is why we deliberately do not run ads on these episodes. If Fexingo has been helping you make actual progress with your French, you can support that choice at buy me a coffee dot com slash fexingo — that's F. E. X. I. N. G. O. Luna: It really means a lot. It keeps the mic clean and the teaching steady. Now, let's get back to cooking. Lucas: We left off last episode with stirring and simmering. Today, we add two beautiful techniques. Luna: I love techniques. One involves fire, right? Lucas: Yes. The first phrase is for when you add alcohol to a hot pan to create a flame. Luna: Oh, wow. Like in a movie? Lucas: Like in a classic French restaurant. The phrase is 'flamber le plat'. Listen carefully. Lucas: Flamber le plat. Luna: Flamber le plat. Lucas: Perfect. 'Flamber' means to flambé. 'Le plat' is the dish. Together, it is the action. Luna: Flamber le plat. Okay. I feel dangerous already. Lucas: Just remember, safety first. Let's say it together one more time. Luna: That sounds elegant. What is the second technique? Lucas: This one is about patience. When you want a liquid to bubble gently, but not boil violently. Luna: Gentle bubbles. I like that. Lucas: The phrase is 'laisser frémir'. It means to let it simmer or let it tremble. Lucas: Laisser frémir. Luna: Laisser frémir. Lucas: Very good. 'Laisser' is to let or to allow. 'Frémir' is to shiver or tremble slightly. Luna: Laisser frémir. So I tell my sauce to just shiver a little bit? Lucas: Exactly. You let it tremble gently. Repeat after me. Luna: I love that image. A trembling sauce. Okay, what is the third piece? Lucas: This describes the heat level itself. Often used with the previous phrase. Luna: Is it high heat? Lucas: No, low heat. The phrase is 'le feu est doux'. It means the fire is gentle or soft. Lucas: Le feu est doux. Luna: Le feu est doux. Lucas: Spot on. 'Le feu' is the fire or the stove setting. 'Est' is is. 'Doux' is gentle or sweet. Luna: Le feu est doux. So if I say 'le feu est fort', it is too strong? Lucas: Yes. 'Fort' is strong. But for simmering, we want 'doux'. Let's try them all together. Luna: That feels like a real recipe sequence. Lucas: It is. Imagine you are making Crêpes Suzette. You pour the orange liqueur over the crêpes. Luna: Oh, yes. Then you ignite it. Lucas: Precisely. You 'flamber le plat'. Then you serve it. Or perhaps you are making a delicate sauce. Luna: Like a hollandaise? Or a slow reduction? Lucas: A slow reduction. You turn down the knob. You say, 'le feu est doux'. And then you wait. Luna: You 'laisser frémir'. Just let it bubble quietly. Lucas: Exactly. It requires trust. Trust the process. Trust the heat. Let's repeat the trio one more time. Luna: I feel like I could cook a whole dinner now. Lucas: Maybe start with the crêpes. The flambé part is very photogenic. Luna: I will try not to burn the kitchen down. That is the main goal. Lucas: A noble goal. Remember, practice these phrases slowly. Say them while you cook, or while you watch a cooking show. Luna: I am going to say 'le feu est doux' every time I adjust my stove dial. Lucas: That is excellent repetition. You are building muscle memory for your mouth. Luna: And my palate. I hope. Do you think chefs in Paris actually say these things out loud? Lucas: They definitely say 'le feu est doux' to each other in a busy kitchen. It is quick communication. Luna: So it is practical, not just poetic. Lucas: Very practical. 'Flamber le plat' is also common in dessert menus. It tells the diner what to expect. Luna: Ah, so I can use it when I read a menu too? Lucas: Yes. If you see 'flambé' on a menu, you know there was fire involved. Luna: That makes it much more exciting to order. Okay, let's review one last time before we go. Lucas: Good idea. Ready? Luna: I nailed it. I really think I nailed it. Lucas: You did. You are becoming quite the culinary linguist. Luna: Thank you, Lucas. This was fun. See you next time! Lucas: See you next time. Bon appétit!