Julia's Kitchen Wisdom by Julia Child

Author:Julia Child
Language: eng
Format: mobi, epub, azw3
Tags: Reference, Cooking, French, General, American, Essays, Regional & Ethnic, Cookery
ISBN: 9780307593535
Publisher: Random House, Inc.
Published: 2010-08-15T06:34:13.648000+00:00

STEWING, BRAISING, AND POACHING

When food cooks in a liquid it is either stewed, braised, or poached. The first and simplest is the stew, typified by the pot-au-feu boiled dinner, where meat and aromatic vegetables simmer together in a big pot. Braising is more sophisticated, since the meat is first browned, then cooked in a fragrant liquid—beef bourguignon is the classic example here. Poaching is for fragile items like fillets of sole in white wine, where a small amount of liquid is at the barest simmer.

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