Nage (food)
Encyclopedia
A nage is a flavoured liquid used for poaching
delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.
nage) and refers to cooking in a well-flavoured court bouillon. Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself , unlike a court bouillon which is not. Ingredients such as tomatoes may be added.
Poaching (cooking)
Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...
delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.
Background
Cooking something à la nage translates as “while swimming” (FrenchFrench language
French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...
nage) and refers to cooking in a well-flavoured court bouillon. Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself , unlike a court bouillon which is not. Ingredients such as tomatoes may be added.