''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. 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.
The meat remains extremely moist.
It has been likened to the cooking method of ''
sous vide'' where meat is
vacuum packed
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tig ...
and cooked slowly in a
water bath.
A similar effect can be achieved by wrapping chicken in
aluminum foil.
See also
*
List of cooking techniques
References
French cuisine
Cooking techniques
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