To Pan Roast

Poêler is considered a variation of roasting, but differs from the traditional roasting process in that after searing, the product is roasted covered, creating a moist cooking environment. Also, some aromatics, traditionally a matignon garnish (Classic Garnishes), are added at the end of the cooking time to add additional moisture and flavors. Poêler combines the advantages of braising, which creates a tender, juicy product, with the flavor of roasting. During the cooking process, there is an exchange of flavors between the different elements, which are then fixed by the fat present in the meat. Cooking with a cover prevents the steam from escaping, thus creating a flavorful, humid atmosphere. A glaçage (glaze) is applied at the end of cooking to replace the crust that would have resulted from straight roasting;. This dish would usually be executed by the rôtisseur or saucier in a traditional Escoffier brigade.