Tuesday, September 14, 2010

Le Cuissons

Sorry, I'm a few days behind in my posts. It's amazing how fast posts, homework, work, and life can pile up on you. Here goes a few abbreviated posts....

Week 4, Day 19

Today we talked about the 7 classic cooking techniques or le cuissons. Let me tell you at this point I am wishing I paid more attention in French class....

Each specific technique will effect the flavor, consistency, digestibility and preparation of a dish. In some cases several techniques can be used in one dish.

Le Rotir- Roasting. Typically a larger cut of meat that is cooked in a dry atmosphere (maybe on a spit) in order to form an outer crust.
Le Poeler- A tough cut of meat that is cooked in a humid atmosphere (covered dish) to obtain a more tender end product. Can have aromatics added to help with the exchange of flavors.
Le Sauter-Saute or pan fry. Small tender cuts that are cooked in a small amount of fat. Meat maintains natural juices and forms a crust thought the Maillard Reaction.
Le Griller- Grilling. Small tender cuts that have direct contact with a grill. Cooked in a dry environment and also forms a crust to capture juices.
Le Frier- Frying. Small cuts placed in a large amount of hot fat. This is also a dry environment and the end product should not be oily.
Le Pocher-Poaching or boiling or simmering. Typically less tender cuts cooked in a large amount of liquid. Can be either a deep poach or a shallow poach. The liquid helps to tenderize the meat.
Le Braiser- Braising or stewing. Tender or tough cuts are cooked in a small amount of liquid at a low heat.

Our chef demo was a chicken fricassee. An example of braised chicken. We will be making this dish on our own next phase.

Chicken Fricassee finishing up the cooking process

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