Poêler refers to a French term for a cooking method which is to pot-roast a meat or poultry in a covered pan with only large enough to hold the meat; the meat is not first browned as for Braising; French word which means casserole roasting. ? ? ?

Related Articles

Revenir (Faire) ■■■■■
 ; Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil;  to give . . . Read More
à blanc ■■■■
à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also means . . . Read More
Jus lie ■■■■
Jus lie is a French cooking term for a thickened gravy; - - "Jus" or "jus lie" is a term used in French . . . Read More
A la Forestiere ■■■■
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More
Papillote ■■■■
Papillote is a French culinary term for paper, that is: - 1. frilled to be used in decorating the ends . . . Read More
Rotisserie ■■■■
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More
Terrine ■■■■
Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground . . . Read More
Drippings ■■■■
Drippings are the juices, marinade, melted fat, and browned particles that are in the bottom of a pan . . . Read More
Guksu-Jeongol ■■■■
Guksu-Jeongol or Guksu Jeongol refers to Korea's noodle casserole . It is a noodle hot pot dish that . . . Read More
Pan Gravy ■■■■
Pan Gravy refers to a kind of sauce made by adding liquid, thickening and seasoning the natural juices . . . Read More