Kyra

frenchmotherinlaw hashtag performance

The TikTok hashtag #frenchmotherinlaw highlights humorous, relatable anecdotes, cultural differences, family dynamics, culinary traditions, social expectations, and the challenges of blending backgrounds, often showcasing the unique quirks of French mothers-in-law.
Marie-Louise’s Boeuf Bourguignon 🥩 While I was in France recently, my mother-in-law made this hearty beef stew from the Burgundy region of France. She uses “tranche de basse-côte” which is chuck in the US. Marie-Louise likes to marinate her meat the morning before making her beef bourguignon. She uses a half an onion studded with some cloves, red wine (Saumer from the Loire Valley), salt and pepper, a bouquet garni made with bay leaves, thyme and rosemary sprigs, and a little piment d’Espelette. When she’s ready to cook, she drains the meat but reserves the marinade, then sears some lardons (bacon) in her pressure cooker. She adds butter, then sears the meat, adding the onions from the marinade. To thicken the juices, Marie-Louise stirs 2 tablespoons of flour in a little water. She adds the bouquet garni and the marinade, 2-3 tablespoons of tomato paste, then the rest of the bottle of wine. She seasons the pot with salt and pepper, and then adds the flour mixture. The pot is sealed and brought up to pressure (you could use a covered Dutch oven and cook low and slow for about 2 hours). The mushrooms are cleaned, sliced, sautéd in a separate pan, then added to the stew after it is cooked. She garnishes her boeuf bourguignon with chopped parsley and serves it with egg noodles. Bon appetit! Make it the day before for even more profound flavor. #chouquettekitchen #beefbourguignon #frenchcooking #french #frenchmil #frenchmotherinlaw #cooking #chef #frenchcuisine #fyp #foryou #foryoupage
7.2k
Marie-Louise’s Boeuf Bourguignon 🥩 While I was in France recently, my mother-in-law made this hearty beef stew from the Burgundy region of France. She uses “tranche de basse-côte” which is chuck in the US. Marie-Louise likes to marinate her meat the morning before making her beef bourguignon. She uses a half an onion studded with some cloves, red wine (Saumer from the Loire Valley), salt and pepper, a bouquet garni made with bay leaves, thyme and rosemary sprigs, and a little piment d’Espelette. When she’s ready to cook, she drains the meat but reserves the marinade, then sears some lardons (bacon) in her pressure cooker. She adds butter, then sears the meat, adding the onions from the marinade. To thicken the juices, Marie-Louise stirs 2 tablespoons of flour in a little water. She adds the bouquet garni and the marinade, 2-3 tablespoons of tomato paste, then the rest of the bottle of wine. She seasons the pot with salt and pepper, and then adds the flour mixture. The pot is sealed and brought up to pressure (you could use a covered Dutch oven and cook low and slow for about 2 hours). The mushrooms are cleaned, sliced, sautéd in a separate pan, then added to the stew after it is cooked. She garnishes her boeuf bourguignon with chopped parsley and serves it with egg noodles. Bon appetit! Make it the day before for even more profound flavor. #chouquettekitchen #beefbourguignon #frenchcooking #french #frenchmil #frenchmotherinlaw #cooking #chef #frenchcuisine #fyp #foryou #foryoupage

start an influencer campaign that drives genuine engagement

Company

HomeCase StudiesReportsBlogCareers

Technology

Fastest Growing