One cooking term that stems from the French word for coal is "au poivre." This term is used to describe a dish that is prepared with a peppercorn encrusted crust. The word "poivre" in French means pepper, which is traditionally ground by hand using a mortar and pestle, resembling the act of crushing coal into smaller pieces.

Au poivre dishes are typically made by coating a piece of meat, such as steak or chicken, with a generous amount of crushed peppercorns before searing it in a hot pan. The result is a rich and flavorful crust that adds a delicious kick to the meat. This cooking technique has been popular in French cuisine for centuries and has since been adopted by chefs around the world.

When searching for recipes or information about au poivre dishes, it's important to keep in mind the origins of the term and its connection to coal. By understanding the etymology of cooking terms, you can gain a deeper appreciation for the art and history behind different culinary practices.

Whether you're a seasoned chef or just starting out in the kitchen, experimenting with au poivre dishes can be a fun and rewarding experience. The bold flavors of the peppercorn crust paired with the juicy meat underneath create a mouthwatering combination that is sure to impress your family and friends.

So, the next time you're looking to add a touch of French flair to your cooking, consider trying your hand at an au poivre dish. Not only will you expand your culinary skills, but you'll also have the opportunity to delve into the rich history and cultural significance of this classic cooking term.

Sign Up