Julia's Kitchen Wisdom: Essential Techniques and Recipes From a Lifetime in Cooking by Child Julia

Author:Child, Julia [Child, Julia]
Language: eng
Format: epub
Tags: Writing
ISBN: 9780375711855
Barnesnoble:
Goodreads: 7702952
Publisher: Knopf
Published: 2000-01-01T00:00:00+00:00

VARIATION

FOR SMALLER, MORE DELICATE FISH, LIKE TROUT AND SMALL MACKEREL. A 1-pound fish needs 15 to 20 minutes at 425°F. Prepare the fish as described, and brush it with oil or melted butter. Just before roasting, roll it in flour, shaking off excess, then roast it on an oiled baking sheet.

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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