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Home » Cooking Techniques » Frissonne

Frissonne

A French word that literally means “shiver.” Used particularly in reference to poaching.

During poaching, the liquid should be at a very low simmer, at a high just hot enough to make the top of the liquid “shiver”, but not break with bubbles. The French would say that the liquid should “frissonne”; shiver.

This is often the stage, too, at which oil is ready for deep-frying. Use an oil thermometer to be sure.

Language Notes

The French verb to shiver is “frissonner”

Other names

French: Frissonne

This page first published: Aug 9, 2004 · Updated: Jun 24, 2018.

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