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Poaching

How to Make Poached Pears, the Easiest Fall Dessert Ever

These easy poached pear recipes prove that gently simmered pears are the Cinderellas of the fruit world. Sitting modestly in the produce aisle, raw pears don’t turn heads. But serve them poached, and...
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Please Advise - Left the absorbing plastic on chicken

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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 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

foxy fairy
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 full-length reviews of recipes for poaching, steaming, and boiling here. Please men...

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

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by Chandler114 3 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 started going nuts making them all the time. But just a little while ago I was making ...

Salmon Poached in Red Wine

Marge
by Marge 12 years ago

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?

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by JennyH 12 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 wine make it curdle? Would like to make this tonight and would apreciate advice...

Inverse poaching

t
by turkeylover 4 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 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?

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by kitkat12 4 years ago

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

drongo
by drongo 4 years ago

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?

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by Idahoguy 7 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 no health problem. Is it presentation, psychology or taste?

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