Cuissons

The French culinary term for a flavorful poaching liquid is cuisson [kweeSOH(N)]. Vegetables are typically poached in stock, vegetable broth, or seasoned water. Sometimes a flavorful fat, such olive oil or a nut oil, is added as an enrichment, giving the vegetable a luscious mouthfeel. Fruits are typically poached in a light syrup consisting of 2 parts liquid to 1 part (or less) sugar. Poached foods for cold service should not be cooked in cuissons containing large amounts of butter or other semisolid fats, because these can contribute a greasy mouthfeel.