What is the pouch au fromage?

Popu au fromage is a French food that translates into English as a simply "chicken with cheese". However, as is characteristic of French food, however, there is little that is simple about the au fromage . It is a meal demanding to work with many ingredients, but with the right prepared flavor it also brings rich flavors.

cheese chicken is a relatively common combination of cooking. However, not every such meal can be correctly characterized as pouch au fromage . In French cuisine there is only one real pouch au fromage . Chefs can add their own variations or twists, but food must start with the same base.

Heart Pop au fromage are chicken pieces, usually bone, which are covered with flour and a mixture of spices and then grabs in butter. Chicken chicken is often prepared chopped yellow onions. Once the chicken begins to brown and the onion grows translucent, the chef removes the chicken pieces into the shallow bakeČe. Ceramic meals are the most traditional but glass, aluminum and even cast iron pans.

Meanwhile, the chef adds white wine to a always finished pan and brings it to a boil. This raises all the flavors and onion essences from the bottom of the pelvis and creates a rich white wine sauce, which is then poured on the chicken in a baking pan. The prepared cheese sauce is then added to the bowl that covers the chicken.

cheese sauce contains egg yolks, crème fraîche and usually at least two types of cheese. Gruyère and Emmenthal are the most common, partly because of their smooth, slightly spicy taste and their predominantly uniform consistency. A wide range of cheeses can be used, but it is important that the cheeses melt at the same temperature and have similar consistency.

Ideally, pieces of chicken should be completely immersed in the sauce. In the oven the chicken continues to cook, and as it does, it absorbs the MNOHo moisture from wine sauces and cheese. While a bakery bowl can come out of an oven looking like a casserole, chicken appears plump and tasty. They are usually served with a little residual sauce drizzled above them, often with potatoes and crispy bread. A light tomato sauce can also be added to the finished chicken in French Canadian iterations of this meal.

One of the most popular variations pushes au fromage packs every piece of chicken in a thin sliced ​​ham before baking. This is known as " Pop au a from Robe de Jambon ", which is translated as "chicken with cheese in a ham coat". Innovative chefs can also change the content of herbs and spices in the cheese sauce or can choose different combinations of cheese. Many modern chefs also decided to use boned pieces of chicken. For the bridge part, but variations are few and are largely smaller.