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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