What does Étuver mean in French cooking?

The term Étuver in French cooking refers specifically to a method of cooking vegetables in their own juices, typically covered and at low heat. This technique allows the ingredients to gently soften while retaining their flavor and moisture, which is essential in creating a rich, concentrated taste.

During the process, the vegetables often release their natural liquids, which aids in steaming them from within, allowing for a delicate cooking process that prevents burning or browning. It is particularly suitable for vegetables that benefit from a slower cooking method, preserving both their texture and nutrients.

This method draws on the principles of moisture and gentle heat, differing significantly from other techniques such as deep frying or grilling, which employ higher temperatures and different cooking mediums. Baking pastry is yet another distinct process that does not fit within the framework of Étuver, as it involves dry heat in an oven rather than the moist heat of cooking in one's own juices.