![]() Ī more contemporary technique of shallow poaching involves BPA-free plastic bags and is very convenient for the home cook. The liquid should never be allowed to boil but kept as close to boiling as possible. Cold poaching liquid is poured in until the product is partially submerged and then heated. The items to be cooked are then placed on top of the aromatics presentation side up. This preparation involves smearing the inside of the pan with whole butter and adding aromatics to the pan. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish. This moist-heat cooking method uses a sautoir or other shallow cooking vessel heat is transferred by conduction from the pan, to the liquid, to the food. Variations Shallow poaching Chicken thighs being shallowed in a pan Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 ☌ (158–176 ☏)). Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Cooking technique Salmon being poached with onion and bay leaves
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