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Please Advise - Left the absorbing plastic on chicken

by bladerobbins 11 years ago

So I just poached some breasts, but in my Sunday morning fatigue, I accidentally left that weird piece of plasticy li...


jbailey25 commented 1 year ago

March 2009/July 2012 COTM Fish Without a Doubt: Poaching, Steaming, & Boiling

by foxy fairy 10 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore Please post your ful...


alex9179 commented 2 years ago

Poached egg gone array, burned hand, need answers??

by Chandler114 2 years ago

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...


sr44 commented 2 years ago

Salmon Poached in Red Wine

by Marge 11 years ago

The other day Michael Colameco (host of a PBS show) poached salmon in red wine. It looked....interesting. Basically, ...


ninrn commented 2 years ago

Cooking with cream--will it curdle?

by JennyH 11 years ago

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...


saria commented 3 years ago

Home Cooking Be the first to comment

Inverse poaching

by turkeylover 3 years ago

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...

Modifying a recipe for stove top instead of slow cooker?

by kitkat12 3 years ago

A recipe says to cover skinless, boneless chicken breasts with tomato sauce in a slow cooker for 5 hours on low / 3 h...


Atomic76 commented 3 years ago

Cook Your Vegetables to Death - Bon Appétit

by drongo 4 years ago

Are "cooked to death" vegetables making a come back? The method described by Bon Appétit sounds good -- not boiling ...


Caroline1 commented 3 years ago

Shrimp ceviche cook or soak?

by Idahoguy 6 years ago

I notice that most but not all shrimp ceviche recipes call for poaching the shrimp. Why is that? I'm assuming there's...


HeatherCK commented 5 years ago

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