The Mixte Method of Cooking

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Mixte cooking combines — mixes — elements of cooking both by extraction and concentration. The term “mixte” simply means that two or more items are being referred to. It is used for small cuts of second- and third-category meats and for poultry. The item to be cooked is first sautéed (concentration) and then moistened with stock or other liquid (extraction). The liquid used varies with the dish being prepared. Because a successful result depends on the tenderness of the meat and the development of a rich flavor, every element of proper mixte cooking is important. There are two types of mixte cooking: mixte à brun and mixte à blanc.