Poaching

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...

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...

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 ...

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...

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...

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...

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.

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?