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**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore Please post your ful...
So I just poached some breasts, but in my Sunday morning fatigue, I accidentally left that weird piece of plasticy li...
I can make poached eggs. I've made plenty of poached eggs. In fact I've got a bug up my butt recently and I've starte...
The other day Michael Colameco (host of a PBS show) poached salmon in red wine. It looked....interesting. Basically, ...
I'm poaching salmon on a bed of sorrel with white wine. Can I add cream while it's cooking, or after, or will the wi...
I read in "Modernist Cuisine" about a method of cooking fish where you place a piece of fish skin side up on a bed of...
A recipe says to cover skinless, boneless chicken breasts with tomato sauce in a slow cooker for 5 hours on low / 3 h...
Are "cooked to death" vegetables making a come back? The method described by Bon Appétit sounds good -- not boiling ...
I notice that most but not all shrimp ceviche recipes call for poaching the shrimp. Why is that? I'm assuming there's...