Supreme (cookery)

Supreme (Cookery)

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

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

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

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

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

• French Cuisine
• Culinary Techniques
• Poultry
• Citrus Fruits

References

• Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
• The Professional Chef by the Culinary Institute of America

External Links

• BBC Food: How to Supreme a Chicken Breast
• Bon Appétit: How to Supreme Citrus