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5 Easy Eggs Benedict Recipes for Mother's Day Brunch
Poaching a whole turkey
I am only cooking for two and the turkey I ordered is still probably too large for us to reasonably deal will, so I was thinking about cooking it this weekend, portioning it for the freezer, and th...
Urgent! Keeping wine in Staub dutch oven overnight
Hi, I intend to poach some pears in red wine using my Staub dutch oven and let them sit in the fridge for 24 hours. I'm wondering if its safe to keep the wine in the dutch oven for so long even if ...
Please Advise - Left the absorbing plastic on chicken
So I just poached some breasts, but in my Sunday morning fatigue, I accidentally left that weird piece of plasticy lining that soaks up the juices in the breasts attached. So it cooked with the ch...
March 2009/July 2012 COTM Fish Without a Doubt: Poaching, Steaming, & Boiling
**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore Please post your full-length reviews of recipes for poaching, steaming, and boiling here. Please men...
Poached egg gone array, burned hand, need answers??
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 started going nuts making them all the time. But just a little while ago I was making ...
Salmon Poached in Red Wine
The other day Michael Colameco (host of a PBS show) poached salmon in red wine. It looked....interesting. Basically, he sauteed sliced celery, carrots and onions in olive oil till softened, added a...
Cooking with cream--will it curdle?
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 wine make it curdle? Would like to make this tonight and would apreciate advice...
Inverse poaching
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 parboiled potatoes and leeks in a skillet. You then pour wine in to just below ...
Modifying a recipe for stove top instead of slow cooker?
A recipe says to cover skinless, boneless chicken breasts with tomato sauce in a slow cooker for 5 hours on low / 3 hours on high. I don't own a slow cooker, so I'd like to use a pot on the stov...
Cook Your Vegetables to Death - Bon Appétit
Are "cooked to death" vegetables making a come back? The method described by Bon Appétit sounds good -- not boiling for a long time but rather poaching in olive oil for 1½-2 hours.
Shrimp ceviche cook or soak?
I notice that most but not all shrimp ceviche recipes call for poaching the shrimp. Why is that? I'm assuming there's no health problem. Is it presentation, psychology or taste?