Supreme (cooking): Difference between revisions

Latest revision as of 20:26, 8 March 2025

Supreme (Cooking)[edit]

In the culinary arts, a supreme (or "suprême") refers to a specific cut of meat or a particular preparation of a dish. The term is most commonly associated with poultry, particularly chicken, but it can also apply to other meats and fruits. The concept of "supreme" in cooking emphasizes refinement and the elevation of simple ingredients into elegant dishes.

Poultry Supreme[edit]

A poultry supreme is a boneless, skinless breast of chicken or other bird. It is considered a prime cut due to its tenderness and versatility in cooking. The preparation of a poultry supreme involves removing the breast from the bird with precision, ensuring that the meat remains intact and free of bones and skin.

Preparation[edit]

To prepare a chicken supreme, the chef carefully removes the breast from the carcass, often leaving the wing bone attached for presentation purposes. This cut is then trimmed of any excess fat or sinew. The supreme can be cooked using various methods, including roasting, grilling, or poaching, and is often served with a complementary sauce.

Sauce Suprême[edit]

A classic accompaniment to a poultry supreme is Sauce Suprême, a rich and creamy sauce made from a base of velouté sauce, enriched with cream and butter. This sauce enhances the delicate flavor of the chicken, adding depth and richness to the dish.

Fruit Supreme[edit]

In the context of fruits, a supreme refers to segments of citrus fruits such as oranges, grapefruits, or lemons that have been meticulously cut away from the membrane. This technique results in clean, membrane-free segments that are visually appealing and easy to eat.

Technique[edit]

To supreme a citrus fruit, the chef first removes the top and bottom of the fruit, allowing it to stand flat on a cutting board. The peel and pith are then carefully sliced away, following the curve of the fruit. Using a sharp knife, the segments are cut away from the membrane, resulting in perfect, juicy segments.

Uses[edit]

Fruit supremes are often used in salads, desserts, or as garnishes. They provide a burst of fresh flavor and a touch of elegance to any dish.

Related Pages[edit]

@@ Line 3: / Line 3: @@
 [[File:Pan_Roasted_Chicken_Breasts,_Garlic_Mashed_Potatoes,_Fiddlehead_Ferns_and_Sauce_Supreme.jpg|Pan Roasted Chicken Breasts with Sauce Suprême|thumb|right]]
-In the culinary arts, a '''supreme''' (or "suprême") refers to a specific cut of meat, particularly poultry, or a method of preparing fruit. The term is often associated with high-quality dishes and refined cooking techniques.
+In the culinary arts, a '''supreme''' (or "suprême") refers to a specific cut of meat or a particular preparation of a dish. The term is most commonly associated with poultry, particularly chicken, but it can also apply to other meats and fruits. The concept of "supreme" in cooking emphasizes refinement and the elevation of simple ingredients into elegant dishes.
-===Poultry Supreme===
+==Poultry Supreme==
-A poultry supreme is a boneless, skinless breast of chicken or other fowl. It is considered a premium cut due to its tenderness and ease of cooking. The supreme is often used in gourmet dishes and is typically cooked using methods that preserve its moisture and enhance its flavor, such as poaching, grilling, or pan-roasting.
-====Preparation Techniques====
+A poultry supreme is a boneless, skinless breast of chicken or other bird. It is considered a prime cut due to its tenderness and versatility in cooking. The preparation of a poultry supreme involves removing the breast from the bird with precision, ensuring that the meat remains intact and free of bones and skin.
-To prepare a poultry supreme, the breast is carefully removed from the bone, and the skin is taken off. The tenderloin, a small strip of meat attached to the breast, is often included. Chefs may marinate the supreme to infuse additional flavors or season it with herbs and spices before cooking.
-====Sauce Suprême====
+===Preparation===
-A classic accompaniment to a poultry supreme is [[Sauce Suprême]], a rich and creamy sauce made from a base of [[velouté sauce]], enriched with cream and butter. This sauce enhances the delicate flavor of the poultry and adds a luxurious touch to the dish.
+To prepare a chicken supreme, the chef carefully removes the breast from the carcass, often leaving the wing bone attached for presentation purposes. This cut is then trimmed of any excess fat or sinew. The supreme can be cooked using various methods, including roasting, grilling, or poaching, and is often served with a complementary sauce.
+===Sauce Suprême===
+A classic accompaniment to a poultry supreme is [[Sauce Suprême]], a rich and creamy sauce made from a base of [[velouté sauce]], enriched with cream and butter. This sauce enhances the delicate flavor of the chicken, adding depth and richness to the dish.
+==Fruit Supreme==
-===Fruit Supreme===
 [[File:Mandarin_oranges_canned.jpg|Canned Mandarin Oranges|thumb|left]]
-In the context of fruit, a supreme refers to segments of citrus fruits such as oranges, grapefruits, or lemons that have been meticulously cut away from the membrane. This technique results in clean, membrane-free segments that are visually appealing and easy to eat.
-====Preparation Techniques====
+In the context of fruits, a supreme refers to segments of citrus fruits such as oranges, grapefruits, or lemons that have been meticulously cut away from the membrane. This technique results in clean, membrane-free segments that are visually appealing and easy to eat.
-To supreme a citrus fruit, the top and bottom are first sliced off to create a stable base. The peel and pith are then removed by cutting along the curve of the fruit. Finally, a sharp knife is used to cut between the membranes, releasing the segments. This method is often used in fruit salads, desserts, or as a garnish for savory dishes.
+===Technique===
+To supreme a citrus fruit, the chef first removes the top and bottom of the fruit, allowing it to stand flat on a cutting board. The peel and pith are then carefully sliced away, following the curve of the fruit. Using a sharp knife, the segments are cut away from the membrane, resulting in perfect, juicy segments.
+===Uses===
+Fruit supremes are often used in salads, desserts, or as garnishes. They provide a burst of fresh flavor and a touch of elegance to any dish.
 ==Related Pages==
+* [[Velouté sauce]]
 * [[Poultry]]
-* [[Sauce Suprême]]
-* [[Velouté sauce]]
 * [[Citrus]]
-* [[Gourmet]]
+* [[Cooking techniques]]
-{{Cooking techniques}}
 [[Category:Culinary terminology]]
 [[Category:Cooking techniques]]