When you are shallow-poaching fish, you use the cuisson to _______________.
A) hold the fish flat while it is being cooked
B) make a sauce
C) fillet the fish before cooking
D) none of these. Cuisson is not used in this procedure.

Question

Quizplus · Accepted Answer

The cuisson, which is the poaching liquid used in shallow-poaching, can be reduced and used to make a sauce that accompanies the fish.

When You Are Shallow-Poaching Fish, You Use the Cuisson to _______________