> > >

Mitonner



Mitonner is a French cooking term meaning to simmer something in a liquid very slowly and gently over low heat.

Similar to the English word "coddle."

Literature & Lore

"41. Potage de marmitte [sic]: Faites mittonner des croustes de gros pain avec du bon bouillon de vostre marmite, assaisonné de poivre, sel, & peu de persil aché, puis servez. L'entameure de pain boüilly se sert de mesme, sans persil ny poivre si vous voulez." -- Francois Pierre de la Varenne. Le Cuisinier François. Page 19. 1651.

See also:

Cooking Techniques

À la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay

Please share this information with your friends. They may love it.

Also called:

Dämpfen, Schmoren (German)

Citation

Oulton, Randal. "Mitonner." CooksInfo.com. Published 27 July 2012; revised 27 July 2012. Web. Accessed 02/22/2017. <http://www.cooksinfo.com/mitonner>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments