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Boiling

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About
The meat is cooked in a volume of water so that the nutrients in the meat are dispersed and flavour the broth.

This mode of cooking is often lengthy to obtain a tender piece of meat. The broth also often has vegetables and aromatic herbs added to it, as in the case of a pot-au-feu or blanquette.

© 2008 All rights reserved. Published by Murdoch Books.

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