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Variations

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Note the following three variations represented by the recipes in this section:
  1. The product is cooked for a few minutes in fat over low heat, along with mirepoix or onion, to begin extracting juices. A little liquid is then added, the pot is covered, and the item is cooked. Example: Fisherman’s Stew.
  2. The product is sautéed over high heat. Then other ingredients and liquids are added and the item is cooked, covered, over low heat. Example: Lobster à l’Americaine.
  3. The product is simply placed in a pot with liquids and flavoring ingredients. The pot is covered, and the item is steamed or simmered. Example: Moules Marinière.

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