Poaching

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 ...

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 11 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 5 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?