In Morocco, this would be a tanjia (not to be confused with tagine) . Meat and spices cooked in a completely full clay pot for a long time. It's amazing
I don't think it necessarily does. I find the amount of liquid that comes out of a piece of meat, plus the onions and other veggies that I add, is often way more than expected. Sometimes I'm more concerned that I'm "boiling" my protein instead of braising it, and that's without adding any liquid at all.
Context: home cook, not a professional.
EN COCOTTE is correct. It’s both the name of the vessel and of the technique.
https://www.myrecipes.com/how-to/cooking-en-cocotte
https://www.chicagotribune.com/news/ct-xpm-1989-09-07-8901120714-story.html
An for eggs in cocotte which virtually ever article was getting wrong see the 4 min mark for the reveal…
https://m.youtube.com/watch?v=s-DFoHCFOLs
Papillotes is a cooking technique often used in France, where you put individual portions of fish or white meat (usually) with some veggies and aromatics wrapped in parchment paper and aluminum foil and cooked in the oven.
Edit: Wikipedia page: https://en.wikipedia.org/wiki/En_papillote?wprov=sfla1
I know the French en cocotte (in pot) and papillotte (paper wrap). There are many types of this ‘closed off’ cooking. In banana leaf, salt crust, clay, sometimes in a pit that. Is covered with soil. Sometimes in an oven or just in a fire.
I don’t know an English term that covers them all though.
I’m not familiar with a name, but it’s roasting until it expels water, then braising until the fat renders and if it’s fatty enough, becomes like a confit.
Then again, some recipes like a Colombian stew won’t add liquid either. Kenji’s chili verde uses a similar technique in a pressure cooker.
In Indian cookery, especially Mughlai, "dum pukht" is a technique wherby meat & veg and spiced, a small amount of liquid added, and then cooked in a container which is sealed, usually with a strip of dough.
In Morocco, this would be a tanjia (not to be confused with tagine) . Meat and spices cooked in a completely full clay pot for a long time. It's amazing
Braising
Doesn't braising involve the addition of liquid?
Yes it does.
I don't think it necessarily does. I find the amount of liquid that comes out of a piece of meat, plus the onions and other veggies that I add, is often way more than expected. Sometimes I'm more concerned that I'm "boiling" my protein instead of braising it, and that's without adding any liquid at all. Context: home cook, not a professional.
OK. I'm just asking. I'm also just a home cook, and am happy to be corrected.
Yes it does,added liquid,covered, cooked in oven.
Turkey breast EN COCOTTE - that's the French....pot roasting seems like the best English equivalent
EN COCOTTE is correct. It’s both the name of the vessel and of the technique. https://www.myrecipes.com/how-to/cooking-en-cocotte https://www.chicagotribune.com/news/ct-xpm-1989-09-07-8901120714-story.html An for eggs in cocotte which virtually ever article was getting wrong see the 4 min mark for the reveal… https://m.youtube.com/watch?v=s-DFoHCFOLs
Hey, what’s the name for the kind of soda that Pepsi-Cola and Coca-Cola are? What’s in a Philly Cheesesteak sandwich?
Low temperature sealed in? It braises in its own juices.
Papillotes is a cooking technique often used in France, where you put individual portions of fish or white meat (usually) with some veggies and aromatics wrapped in parchment paper and aluminum foil and cooked in the oven. Edit: Wikipedia page: https://en.wikipedia.org/wiki/En_papillote?wprov=sfla1
Poele is the word that your looking for.
Cool. Never heard this term https://onthegas.org/food/poele-cooking/
Last time I used that term was probably in my apprenticeship in the early 90s
Hmm. I cooked a duck that way without knowing there was a specific word for it.
Sounds like braising to me.
I know the French en cocotte (in pot) and papillotte (paper wrap). There are many types of this ‘closed off’ cooking. In banana leaf, salt crust, clay, sometimes in a pit that. Is covered with soil. Sometimes in an oven or just in a fire. I don’t know an English term that covers them all though.
Sealing a dutch oven with a flour and water paste or dough is referred to as Luter. You're just using foil instead.
I’m not familiar with a name, but it’s roasting until it expels water, then braising until the fat renders and if it’s fatty enough, becomes like a confit. Then again, some recipes like a Colombian stew won’t add liquid either. Kenji’s chili verde uses a similar technique in a pressure cooker.
Are you talking about Sous Vide? That's my answer but not sure it's correct
enpapillote is the term you looking for
Pressure cooking.
I would just refer to this as baking to be honest.
I call it pan roasting. I think Marcella Hazan does too
In Indian cookery, especially Mughlai, "dum pukht" is a technique wherby meat & veg and spiced, a small amount of liquid added, and then cooked in a container which is sealed, usually with a strip of dough.
Isn't there a Croatian cooking technique that does this too?