Supreme (cookery)
(Redirected from Suprême de volaille)
Supreme (Cookery)[edit | edit source]
The term Supreme in cookery refers to a culinary technique that involves the preparation of certain ingredients, particularly poultry and citrus fruits, in a specific manner. The technique is used to enhance the presentation and flavor of dishes.
Supreme of Poultry[edit | edit source]
A Supreme of Poultry refers to a boneless, skinless breast of chicken, duck, or other poultry. The term can also refer to the breast meat itself, especially when it is used as a high-quality ingredient in other dishes. The supreme is often cooked separately from the rest of the bird to ensure it is cooked to perfection, as the breast meat can dry out if overcooked.
Preparation[edit | edit source]
The preparation of a supreme of poultry involves several steps. First, the wing is removed at the joint closest to the breast. The breast is then carefully removed from the carcass, ensuring that the meat remains attached to the wing bone. The skin is typically left on during cooking to keep the meat moist and flavorful.
Supreme of Citrus[edit | edit source]
A Supreme of Citrus refers to a segment of citrus fruit that has been separated from its skin, pith, membranes, and seeds. This technique is often used in gourmet cooking to enhance the presentation and flavor of citrus fruits.
Preparation[edit | edit source]
The preparation of a supreme of citrus involves several steps. First, the top and bottom of the fruit are cut off to expose the flesh. The skin and pith are then carefully removed with a knife, following the curve of the fruit. The individual segments are then cut out from between the membranes.
See Also[edit | edit source]
References[edit | edit source]
- Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
- The Professional Chef by the Culinary Institute of America
External Links[edit | edit source]
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