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Le Poêler - cooking technique

post #1 of 12
3/18/07 at 12:33am
Thread Starter 
I have to come up with a three course meal using the le poêler cooking method. and I have no idea what you use. anyone got any ideas?
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post #2 of 12
3/18/07 at 5:54am
Fancy name for roast chicken. :D Get an earthenware dish, roast at high heat to brown, then cover and finish under low heat. Baste with butter and juices. Deglaze bottom of pan and use a little cornstarch for jus lie.
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post #3 of 12
3/18/07 at 8:59am
And don't forget to let it rest a few minutes before carving. :)
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post #4 of 12
3/18/07 at 9:11am
Hmm... poeler doesn't revolve around pan frying? Or are there multiple definitions of poeler?
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post #5 of 12
3/18/07 at 10:49am
Poêler is a term sometimes used for pan frying or, even, for stewing. It seems that any English-speaker with a kitchen who's out to increase the price of his/her offering, throws in some French term and, viola, it sticks.

However, in classic French cookery, "poêleing" refers to "butter roasting," where the meats, typically foul - especially game birds, are cooked in butter and their own juices, while resting on a bed of arromatic veggies, in a covered vessel in the oven.

All three courses with that method? Presumably a starter, main course and a dessert? Hmmm.
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post #6 of 12
3/19/07 at 12:06pm
"...where the meats, typically foul ..." :eek:

Umm... I'm hoping that would be "fowl"?

Mike :o
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post #7 of 12
3/19/07 at 9:45pm
AAAAAAAAAACCCCCCCCCCCCCCCCCKKKKKKKKKKKKK!!!!!!!!!! !!!!!!!!

I'm SO embarrassed! :blush:

Must have needed more sleep than I thought.
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post #8 of 12
3/20/07 at 7:15am
Don't feel bad about your spelling. Some of the folks here I've learned the most from can't spell for _ _ _ _ (fill in whatever you like)! :chef:
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post #9 of 12
3/21/07 at 2:27pm
Thread Starter 

Le poeler

Thanks for all the tips. I just had to do the entree with that cooking technique. I used the chicken idea and I got a very good on it. Thanks. It was something I had never heard of, so I was a little lost.

thanks for all the help.





"My chef must love me, he is always yelling my name"
Chef Peter Sherlock
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post #10 of 12
4/3/07 at 7:11am

Great reference

Chef Trainee, I highly recommend that you pick up a copy of Hering's Dictionary of Classical and Modern Cookery. This is a wonderful book and when I was an apprentice, I found it to be most helpful.
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post #11 of 12
4/3/07 at 7:45am
Garlic Poeler Chicken

1 whole roaster chicken, cleaned
EVOO
sea salt
pepper
2 cloved of garlic. chopped
1/2 cup butter, unsalted, melted
lemon juice
potatoes 1/2'd, celery chopped, carrots, chopped
chicken stock
1 bundt pan

lightly grease bundt pan with a wee bit of EVOO.

place small slits all over the whole roaster chicken, insert chopped garlic pieces into the slits. Sit chicken, cvaity down, onto post in bundt pan. Rub chicken down with EVOO. season to your liking with salt and pepper. Sprinkle lemon juice and drizzle with melted butter. Suround bottom of pan with veggies and cook in bottom rack of oven at 350 for 1 hor to 1 1/2 hours. baste continuously with lemon juice and butter. Let sit for 10 min after coming out of oven. Serve with veggies and warm sourdough bread.
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post #12 of 12
4/4/07 at 5:23pm
Hello All,

I've been lurking here for a while but this topic has pushed me to register. Poeler is one of my favorite methods. It was defined to me by my chef as a "special roast" that starts off very like a traditional roast but in the final stages aromatics ands a lid are added. This approach is best used on meats that take well to intense heat but are a little tricky to pull off in a roast but are too nice to braise. A whole duck or goose is a good example, where the optimal cooking time for the thighs and breasts are so divergent the poeler cuts a nice balance.

However, and I think this is the trick with your assignment, poeler can also mean anything cooked in a black pan (cast iron). This is a great way to cook and really encourage you to try it out. Bitter chicories really take to it.

--Allan
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