a.k.a. Pot Roast

All of the Le Cordon Bleu colleges of culinary arts throughout the world are, by design, very French in their curriculum and approach to food and cooking. Even though the world's cuisines have a lot in common when it comes down to the actual physical act of cooking...frying is frying, simmering is simmering, roasting is roasting, so on and so forth in any language you speak or country in which you live...I find that many American students at LCB still tend to get caught a bit off guard when they realize that the curriculum and cooking techniques they are going to focus on are very much more French than American. It's part of my job to help them adjust.

One of the first complicated lessons we teach them has to do with forming an understanding of the seven classic French cooking techniques. They are easily translated, and a list of them reads something like this: Le Sauter, Le Griller, Le Rotir, Le Pocher, Le Braiser, Le Frire, and Le Poeler. You can most likely figure out the English equivalent for all of them except for maybe the last one. Le Poeler. What the heck is that? Well, it apparently doesn't have an exact English translation, so the best we can do is to call it something like a"humid roast".

When I first learned about it, it seemed so foreign and mysterious. Then I realized that we do pretty much the same thing all over the United States, but usually call the end result a "pot roast". The basic instructions for the technique read something like "after seasoning with salt and pepper, brown the meat in question on both sides in a heavy, lidded casserole; remove meat and add aromatics (onion, carrot, celery, garlic, bay leaf, thyme, etc.) to the pot; place meat on top of vegetables; place the lid on the pot and transfer to a moderate oven to cook until the meat is tender". It's really the lid being on the pot while the meat roasts that gives this technique its unique identity.

Oftentimes, the French definition of Le Poeler talks about how it is a technique reserved for pieces of meat that are too tough to roast or saute, but too tender and delicate to braise or stew into submission. Whatever the case may be, it's a great way to cook a whole range of items; chickens, duck, pork roasts, legs of lamb, and even rabbits. They all work very well. The flavors emerge deep and rich, and it's very easy to make a simple sauce by simply boiling down some good stock in the pot after the meat comes out and is resting on a platter off to the side. When the stock boils down to a glaze, turn off the heat, add a big chunk of butter, some salt and pepper, and a handful of your favorite chopped fresh herbs. Stir until the butter melts, then pour over the meat. Use the remainder to pass around at the table. Whether you call it pot roast or Le Poeler, it's a really great way to cook meat.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            3 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid