Frying: v.tr. “Poêler” is to cook slowly, in a covered container, with a fatty substance, an aromatic garnish and a short wetting (water, stock, wine, etc.). Pan-frying (which is accompanied by frequent basting) involves both roasting (at the start of cooking) and braising. with white meats and poultry.
Poêler also means "to cook food in a frying pan with...
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