Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork.
What is a Charcuterie chef?
listen); from chair, ‘flesh’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef’s repertoire.
What does poached mean in culinary?
To poach is to slowly simmer food in liquid until it is cooked. It is a very gentle and gradual way to cook, fitting for delicate foods such as eggs, fish and fruit. An acid such as wine, lemon juice or vinegar is usually added to the poaching liquid to help the protein set quickly.
How do you describe a poached egg?
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.
What are the two types of poaching?
There are two main types of poaching: shallow poaching and deep poaching. With shallow poaching, you add enough liquid to cover the item to be poached by about two-thirds. And don’t forget to cover the pan so that steam will cook the part of the item that isn’t covered.
What are the standard qualities of poached egg?
Standards of Quality for Poached Eggs
Bright, shiny appearance.
Compact, round shape, not spread or flattened.
Firm but tender whites; warm, liquid yolks.
What does poached egg go with?
Light and low in calories, poached eggs are more commonly associated with eggs benedict and hollandaise sauce, however there’s so much more to them than breakfast. Why not try them with a roasted haddock fillet, or even a warm lentil salad?
What is the definition of a poached egg?
Definition of poached egg. 1. : an egg dropped from its shell and cooked in simmering water for about five minutes. — called also dropped egg.
What kind of meats are used in charcuterie?
The art of preparing various meats through curing, grinding, cooking or smoking are the foundations of charcuterie. The use of forcemeat in pâtés, terrines and various other derivatives is a hallmark of the craft. Sausages and salumi, bacon and ham, are all considered part of the tradition of charcuterie.
Why is the egg white runny in a poached egg?
Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam.
What kind of sauce is used for poached eggs?
The North African dish shakshouka consists of eggs poached in a spicy tomato sauce. In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil). In Korean cuisine, poached eggs are known as suran ( 수란) and is topped with variety of garnishes such as chili threads,…