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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Ficelle | ||
 The French word for string, used in cooking to describe foods that have been tied to a string and cooked in a broth. This was a practice used in villages to differentiate food cooking in a communal pot, the string allowed people to identify and recover their piece of meat with ease. Generally done with tough cuts of meat that require long periods of cooking, some restaurants, however, are using the term to describe more tender cuts of meat that are poached in a rich broth. Beef filet and duck breasts are two good candidates for this type of preparation. |