Word of Mouth: Cartouche

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Cartouche [kär too sh] n. Circle of greaseproof parchment used to cover a dish while poaching or simmering.

Poaching is a quick way to cook certain cuts of meat - especially fish and poultry. It usually involves cooking the food in a small amount of sauce or liquid, often covered by a cartouche. The cartouche serves two purposes: it keeps the small amount of liquid in a poached dish from evaporating too quickly, and it prevents that unpleasant skin from forming on the top of a sauce.

Here's how to make a cartouche, and some tips for its use in poaching.

(Image credit: Screenshot from Kitchen Pirate video)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.