Couvé

Couvé is a French term that can refer to several things, primarily related to the culinary arts and the rearing of young animals.

In cooking, couvé often describes a method of slow cooking or poaching, particularly for fish or eggs. It implies a gentle cooking process where the food is submerged in liquid at a low temperature, allowing it to cook through evenly without becoming dry or tough. This technique aims to preserve the delicate texture and flavor of the ingredients.

Beyond cooking, couvé can also describe the act of incubation or brooding, especially when referring to eggs or young birds. An animal that is couvé is actively keeping its eggs warm, either by sitting on them (brooding) or by providing a controlled environment for hatching (incubation). This term emphasizes the protective and nurturing aspect of the process, ensuring the development and survival of the young.

The word originates from the French verb "couver," which means to brood, hatch, or simmer. Its application in different contexts reflects the common theme of gentle warmth and careful development, whether applied to food or to the creation of new life.