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Wednesday's In the Know: The 7 Cuissons

I will never forget the countless hours at Le Cordon Bleu flipping through flashcards, especially trying to remember the spelling and definition of each cuisson during Foundations 1 class.  The 7 cuissons refers to the 7 classic cooking techniques. Fully understanding these cuissons helps you determine which method of cooking should be used based on the protein at hand and overall desired outcome. For example, a tough piece of meat would best benefit from braising.

So class, let’s begin:

Le Rotir: Roasting

  • Cooking a tender piece of meat in a dry atmosphere on high heat, usually around 425ºF.

Le Poeler: There isn’t an exact translation but…

  • Le poeler is a humid roasting method used for cooking cuts too tough for dry roasting but too tender for braising. This technique isn’t often used.

Le Sauter: Sauté or Pan-Frying

  • Cooking tender pieces of meat in a blazing hot pan with a little bit of fat (usually oil) on the stovetop. The dark sear results in a beautiful golden brown color – what we called GBD (golden brown and delicious) in culinary school – and that adds tremendous flavor. Color = flavor!

Le Grillier: Grilling

  • Cooking directly over a hot heat source below. Think steaks or hamburgers.

Le Frire: Deep Frying

  • Cooking an item fully submerged in hot fat (usually peanut or canola oil depending on what you are making). Think fish and chips, coconut shrimp or tortilla chips.

Le Pocher: Poaching

  • Cooking an ingredient fully submerged in liquid (water or stock). From fish, shrimp and chicken!

Le Braiser: Braising

  • Cooking an ingredient almost fully covered (by ¾) in liquid. Low and slow is the goal here as the slow cooking method tenderizes the meat resulting in a delicious “falling off the bone” flavor profile and consistency.

Most of these I am sure you already knew, but by understanding the 7 cuissons, you become more empowered to venture away from your preferred cooking technique exploring a whole new territory of pure deliciousness!

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Cheers to starting a new tradition around The Table Together!

P.S. Coming in the New Year (TBD March 1), I am launching a You Tube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life! Stay tuned for more info to come…



Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!