Poelieren

Polish chicken breasts  - here in an oven dish with the lid removed, after part of the cooking time

Poelieren in German called "light brown steaming" (from the French poêle for "frying pan") belongs to the category of combined cooking methods. The food is first placed on vegetables and covered with fat (melted butter, own fat). Then slowly cooked in the oven with the lid closed at around 140–165 ° C. The food is repeatedly doused with its own brew (arrosed) . The meat is not in constant contact with the fat. Shortly before the end of the cooking time, the vegetables and the resulting stock are removed to prepare a sauce. Finally, the lid is opened so that the food takes on a blonde color at a temperature of 180 ° C. Cords and aids can be removed before the final tan. Suitable for, for example, veal fillet or galantines.

The taste can be improved if the food is flavored with light-colored root vegetables. These can then be used together with the roast set for the sauce that goes with it. This form of cooking is used almost exclusively for light-colored house poultry and tender pieces of meat such as fillets , chops or entrecôte .

Individual evidence

1. ^ E. Pauli: Textbook of the kitchen. Pauli Fachbuchverlag, 2005, ISBN 3-9523024-0-6 .