En vessie refers to a cooking method in which a meat or other dish is cooked in a (pig) bladder. A well-known application is with Bresse chicken: Poularde de Bresse en vessie; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth.[1] The advantage of the method is that the meat does not come into contact with the cooking liquid; in Poularde de Bresse en vessie, the juices from the chicken all stay in the chicken, and turn into a flavorful jelly if the dish is served cold.[2] The meat remains extremely moist.[3] It has been likened to the cooking method of sous vide where meat is vacuum packed and cooked slowly in a water bath.[4][5] A similar effect can be achieved by wrapping chicken in aluminum foil.[6]

See also

References

  1. ^ "Poularde de Bresse en vessie". Cuisine française (in French). Archived from the original on 26 November 2012. Retrieved 14 March 2013.
  2. ^ David, Elizabeth (2006). South Wind Through the Kitchen: The Best of Elizabeth David. David R. Godine. p. 109. ISBN 9781567923094. Retrieved 15 March 2013.
  3. ^ Abbie Hoffman (1982). Square Dancing in the Ice Age. South End Press. pp. 127–. ISBN 978-0-89608-194-9. Retrieved 15 March 2013.
  4. ^ Andrew Friedman (1 December 2009). Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition. Simon and Schuster. pp. 221–. ISBN 978-1-4391-5684-1. Retrieved 15 March 2013.
  5. ^ "Marco Pierre White's top 10 dishes". Caterer and Hotelkeeper. 2007-09-06.
  6. ^ James Peterson (29 February 2012). Glorious French Food: A Fresh Approach to the Classics. John Wiley & Sons. pp. 626–. ISBN 978-1-118-11324-0. Retrieved 15 March 2013.


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