【料理技法解説】沸騰させずに火入れするフランス料理の調理法「ポシェ」で逸品の一品をご紹介！｜京都フランス料理研究会×料理王国｜【松森シェフ】【フランス料理】【舌平目】

While the term "French cooking techniques" is widely known, many people may not fully understand their true essence. As a collaborative project between the Kyoto French Cuisine Research Society and Ryori Kingdom, we present the 7th installment of the "French Cooking Basic Techniques Verification Course," which unravels the true meaning of French cooking techniques! This time, the theme will be "poached." [Chef in Charge] THE OSAKA STATION HOTEL, Autograph Collection Executive Chef Yasunori Matsumori [Opening Host] La Biography Chef Masahiro Takimoto This is Ryori Kingdom's "Cooking Channel," where you can learn the knowledge and tips for creating delicious dishes from professional chefs. Become a member of this channel to access videos exclusive to Ryori Kingdom!    / @fooverjapan   ★Chapter 0:00 Opening 1:02 What is Poaching? 1:39 Ingredients 3:28 Start Cooking 5:09 Add the sole once the temperature has risen sufficiently 6:40 Remove the sole once it is cooked through 9:29 Reduce the sauce 10:20 Add the butter montée 11:39 Remove all bones from the sole 13:51 Plate 15:30 Tasting 17:56 Summary ■Servings 【Ingredients】 1 whole sole (gutted) 300g Salt and white pepper to taste ★Poaching Liquid 500ml Jeu de Coquillage 200ml White Wine Muscadet or unoaked Chardonnay is recommended. 200ml dry vermouth (to add complex aromas to the poaching liquid) 1/2 shallot (sliced) 1 mushroom Parsley stalk, lemon thyme, to taste ★Finishing touches 15g heavy cream (for the sauce montée) 75g unsalted butter (for the sauce and finishing touches) 1 lemon 8g caviar Celery, to taste Spinach 1/2 bunch ■Recommended videos for those who watched this video ★Recommended videos on the channel Basic Sauté    • 【料理の基本】フランス料理の調理技法「ソテー」を理論的に徹底解説！｜京都フランス料理...   Basic Poêlé    • 【料理の基本】フランス料理技法「ポワレ」を理論的に徹底解説！｜京都フランス料理研究会...   Basic Roti    • 【フランス料理基礎】プロの料理人が火入れ技法のローストをガチ解説！オーブン焼きとの違...   Basic Grilled    • 【フランス料理基礎】元米大統領のお食事を担当したシェフ直伝！ グリエ・グリルの焼き方...   Basic Braised    • 【フランス料理基礎】フランス料理の火入れ術「ブレゼ」を判りやすく解説！【魔法の調理法...   Basic Steamed    • 【フランス料理基礎】蒸しの調理法「ヴァプール」を判りやすく解説【調理学生必見】| 京...   ◇Cuisine Kingdom Website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cooking Studio directly operated by Cuisine Kingdom in Umeda, Osaka) 　https://foover.jp/ ◇Kitchen Studio Rent here: https://foover.jp/rental/ ◇ Apply for a "Ryouri Oukoku Annual Subscription" here (¥6,800/year) https://ckingdom.base.shop/items/7307... ★For business or interview requests, please contact us here: [email protected] ■Instagram Ryouri Oukoku 　　  / cuisinekingdom   Ryouri Oukoku Cooking Studio FOOVER 　　  / gourmetstudio.foover   ■Facebook Ryouri Oukoku 　　  / cuisinekingdom   Ryouri Oukoku Cooking Studio FOOVER 　　  / fooverofficial   #FrenchCuisine #CookingTechniques