Has anyone used an egg poacher of ANY kind that works well? I lose too much of the egg when I put it in hot water--vinegar or no. I'd like to find a gizmo that cooks the whites firm and leaves the yolks liquid. Thank you!
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Poach an Egg
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.
How to Poach Tuna with Water
An elegant, flame-free approach.
Gadget Tip: Grill with Cedar Paper
Jason Fox, executive chef of San Francisco's Commonwealth, grills meat on cedar paper—it gives the food a smoky, wood-grilled flavor. He recommends getting cedar paper online or at your local Asian grocery.