POELE (noun): pronounced "pwah-lay"
Definition:
Poele is a French culinary term referring to a specific cooking technique and a type of cookware commonly used in professional kitchens. It is derived from the French word "poele," which literally means a frying pan or skillet.
1. Cooking Technique:
Poele is a precise cooking technique that involves pan-frying or frying food in a shallow, flat-bottomed skillet known as a poele pan. The poele technique is typically used for delicate meats such as poultry, fish, or vegetables. It is characterized by cooking the food quickly at high heat in a small amount of fat, resulting in a crispy exterior while retaining moisture and tenderness inside.
2. Cookware:
Poele also refers to the cookware used for this specific cooking technique. A poele pan is typically made of heavy-gauge stainless steel or copper, featuring a wide cooking surface and low sloping sides, allowing for easy tossing and turning of ingredients. The wide surface area ensures even heat distribution and promotes browning without overcrowding the pan.
Poele pans often come with a non-stick coating or a polished surface to prevent sticking and facilitate easy release of cooked food. They may also be equipped with a long handle and a smaller helper handle for better control and maneuverability during cooking.
Overall, the term "poele" encompasses both a cooking technique and the cookware used to execute it, representing the essence of French cuisine and its emphasis on finesse, precision, and preserving the natural flavors of the ingredients.
