electronic Gourmet Guide

 

Pot-au-Feu...A Pot on the Stove

by Prof. Steve Holzinger

pot-au-feu  

Now that Autumn is just beginning, we can begin to think again of warming soups and meals made in one pot, simmering on the stove. While they do take some time to prepare, these meals don't take a great deal of attention for most of the time that you cook them. All you need to do is keep checking on them for proper doneness. Simmering slowly on the back of the kitchen range, these hearty foods perfume the whole kitchen, no, the whole house, a rich fragrant aroma that for me has associations of family and home. It is the smell of chilly days and satisfying old fashioned food that reminds us of our grandmother's cooking.

From a culinary point of view, Pot-au-Feu or Petite Marmite is important because it illustrates the difference in strength and flavor of finished broths, stocks made of meat, also known as consomme. The Petite Marmite is the richest of the stockpot soups, richer even than clarified consomme. Whenever I had an important party where I was serving Chefs, or culinary societies, I would make a consomme using shin meat, oxtail and fowl for the stock, and serve it clear and ungarnished. Chefs were always impressed by the clarity and depth of flavor achieved. Once again, the power of simplicity is apparent and these two essentials are what you should be aiming at when you make this classic.

 
 

© 1997, Steve K. Holzinger. All rights reserved.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.


 
Arrow to Top

Modified August 2007


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions

Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Fondue Pot
Kitchenware
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines