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Gastronomy  Pod pea  Poi

Pot roasting or butter braising. This cookery method is a cross between roasting and braising. It does not use any moisture, the item (whole bird or joint) is smeared with butter and placed into a pot with a lid on. The sediment formed is used for the jus.

A method of cooking (usually in a covered pot) where foods are cooked in their own juices. Also referred to as butter roasting.
Poi: ...

a la poele means fried.
oeufs a la neige See snow eggs.
Offal So-called variety meats, consisting of organs or trimmings that the butcher removes from the skeletal meat.

See also: See also: What is the meaning of Grill, Oil, Frying, Fruit, Peel?

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