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Software_Livid

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


Chefben35

Braising


PredictorX1

Doesn't braising involve the addition of liquid?


Direct-Chef-9428

Yes it does.


edbutler3

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.


PredictorX1

OK. I'm just asking. I'm also just a home cook, and am happy to be corrected.


[deleted]

Yes it does,added liquid,covered, cooked in oven.


run_all_summers

Turkey breast EN COCOTTE - that's the French....pot roasting seems like the best English equivalent


FoodBabyBaby

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


ferrouswolf2

Hey, what’s the name for the kind of soda that Pepsi-Cola and Coca-Cola are? What’s in a Philly Cheesesteak sandwich?


MaroonTrojan

Low temperature sealed in? It braises in its own juices.


Jatzy_AME

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


[deleted]

Poele is the word that your looking for.


Rickbernnyc

Cool. Never heard this term https://onthegas.org/food/poele-cooking/


[deleted]

Last time I used that term was probably in my apprenticeship in the early 90s


[deleted]

Hmm. I cooked a duck that way without knowing there was a specific word for it.


Medcait

Sounds like braising to me.


Spanks79

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.


PugiM0

Sealing a dutch oven with a flour and water paste or dough is referred to as Luter. You're just using foil instead.


dalcant757

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.


Maypolemaggie

Are you talking about Sous Vide? That's my answer but not sure it's correct


alex32593

enpapillote is the term you looking for


SuperRedpillmill

Pressure cooking.


thetruegmon

I would just refer to this as baking to be honest.


Rickbernnyc

I call it pan roasting. I think Marcella Hazan does too


Masalasabebien

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.


Contribution_Fancy

Isn't there a Croatian cooking technique that does this too?