What's the difference between poeleing & braising
i've got a book that describes these methods & i can't seem to tell the difference. first the thing is browned (actually not always) & then the lid goes on & the thing inside steams in its own juices. is it the amount of liquid or what? the picture of the poeleing method has a chicken on what they call a matignon (like a mirepoix i guess) & the pic showing braising has a bunch of liquid in the pot also. is the liquid the only difference?
The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane