Supreme (cooking)

Supreme (Cooking)

Pan Roasted Chicken Breasts with Sauce Suprême

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.

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

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

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.

Fruit Supreme

Canned Mandarin Oranges

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

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.

Related Pages

• Poultry
• Sauce Suprême
• Velouté sauce
• Citrus
• Gourmet