Poaching is a Moist Heat Cooking Method
Photo by JustBento
Have you ever poached an egg to make Eggs Benedict? Poached pears in wine for dessert?
Poaching (cooking
0.03 sec.
Sponsored links Poaching Pan For Fish
Explore 5,000+ Cooking & Baking Choices. Deals On Pans.
Shopzilla.com/pans ...
Poaching (cooking)
From Wikipedia, the free encyclopedia
Jump to: navigation, search ...
Poaching: Normally fish, meat or eggs are poached. It is a very straightforward process: The liquid, usually water, is warmed to just below a simmer and the food is slowly cooked in the warm water. The liquid should not be boiling at all.
Poaching - A method of cooking achieved by gently simmering food in a liquid. The amount of liquid used depends on the food being cooked.
Pod - The outer covering of legumes such as peas, soybeans, and lentils.
Oil Poaching - A "trade secret" used by many restaurants to give the meat a more tender texture, oil poaching (also called velveting) seals in the juices of the meat.
poaching an egg is one of the easiest things to cook in the kitchen. Poaching simply means cooking food by submerging it in simmering water. For eggs especially, it's important that the water's not boiling.
Poaching is a technique that cooks chicken slowly and gently in a simmering, but not boiling, liquid that covers the food. The poaching liquid may be flavored or seasoned.
Combine ingredients for poaching liquid in large saucepan or stockpot.
Poaching is when you cook a food such as fish, poultry, or eggs in simmering liquid.
Pare
Paring means to cut off the outer skin. (Like from potatoes or apples.) ...
Poaching
Cooking food in simmering liquid, just below boiling point.
Polenta ...
Poaching is a technique where food is cooked in liquid with a temperature ranging from 140°F to 180°F. It's typically reserved for cooking very delicate items like eggs and fish.
Potato Ricer ...
A poaching broth made of vegetables and herbs boiled for 30 minutes then allowed to cool before straining. Wine, lemon juice, or vinegar can be added as well.
cream ...
After poaching the egg, be sure to eat it right away. Waiting to eat the egg or keeping it warm for longer than two hours before eating it increases your chances of becoming infected with salmonella.
Return the poaching liquid to the boil and boil for 4-5 minutes, or until the volume of liquid has reduced and thickened.
I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof....
Recipe #118761
Microwave Poached Eggs ...
The success of poaching seafood in a court bouillon, Mrs. Kamman says further, depends on keeping the temperature between 200° and 205°F at sea level (93° and 96°C) " so that it never reaches a boil. Otherwise your costly tender seafood will be tough.
Cuisson (Fr.): Poaching liquid, including stock, fumet, court bouillon, or other liquid, which may be reduced and used as a base for the poached item's sauce.
Cure: To preserve a food by salting, smoking, and/or drying.
Compote: Is made by gently poaching fruit in a syrup and serving chilled or hot. A sweetened, stewed fruit left whole or in pieces.
Condiments: Food seasonings such as salt, pepper, vinegar, spices.
court-bouillon: seasoned broth or stock used for poaching fish
couscoussiére: special pot used for steaming cous cous
couvert: individual set-up for one guest (a cover); (e.g., couverture, hard glossy chocolate used for covering high-quality candies) ...
A kitchen tool that enables eggs to be easily cooked when poaching is desired.
Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven.
Court Bouillon - Court bouillon is a poaching liquid used primarily to poach seafood and fish. Water is just simmered with onion, carrot, celery (mirepoix) bay leaf, wine, peppercorns, lemon.
A slightly more elegant, yet still simple version is Bartlett pear halves poached in red or white wine with cinnamon sticks, then served in a bowl with some of the poaching liquid accompanied by a cookie or two.
In contract to poaching, in which the food is completely submerged in simmering liquid, braised dishes use a relatively small amount of liquid.
Poaching and steaming, for example, result in a much more delicate flavor than grilling or braising, and sautéing or baking falls somewhere in between. Wine pairings should reflect that intensity.
au bleu: Also refers to poaching fresh whole trout,as the sea slime turns a bluish hue
au four: Baked in the oven
au gratin: Sprinkled with cheese or breadcrumbs and browned ...
Here’s the step-by-step basics to poaching an egg. For longer instructions and, really, everything you ever wanted to know about eggs, pick up a copy of Marie Simmons’ book The Good Egg.
search
The same as parboiling or poaching. Short-grain rice
search
The most common rice in Japanese cooking. It has a short oval shape compared to long-grain rice. Also known as pearl rice. Shortbread ...
Short-broiling - The same as parboiling or poaching.
Short-grain rice - The most common rice in Japanese cooking. It has a short oval shape compared to long-grain rice. Also known as pearl rice.
The same as parboiling or poaching.
Shortening:
A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Court Bouillon - A stock used in classical French cooking to add flavour when poaching fish or seafood
Deglaze - To use a liquid such as wine to remove cooked-on meat and juices from a pan, to provide the base of a sauce ...
nage (à la): aromatic poaching liquid (served in)
nantua: sauce of crayfish, butter cream and truffles; also garnish of crayfish
nappe: covered; as with a sauce ...
Court Bouillon - A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.
Crab boil - A mixture of herbs and spices, used to flavor the water for seafood.
Recipe: Beaufort Stew ...
A small mould that is used when baking, poaching and steaming.
Dredge
Sprinkling with with flour or sugar.
The veloute sauce was made using the stock from poaching the chicken breasts.
Related Articles
Busy Cooks - Glossary ...
A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup
Argan oil ...
To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.
Glossary 2.64 is technology by Guru PHP
Main Menu ...
A bundle of fresh herbs usually thyme, parsley, and bay leaf used to add flavor to soups, stews, stocks, and poaching liquids. They are often tied inside two pieces of leek leaf or in a piece of cheesecloth.
Braise ...
The most popular cuts of cod are steaks and fillets, which are suitable for poaching, grilling and baking. Although the fish is widely available, October to April is considered the best time to eat fresh cod.
Forcemeat - finely ground meat often combined with ground vegetables to make a stuffing or combined with stiffly beaten egg whites to make delicate quenelles for poaching and serving with sauce.
Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching. In this method, steam is the heat conductor.
Prepare poached pears and egg custard in advance to prepare this trifle quickly for a dinner party. To top the trifle, add extra pears to the poaching liquid.
Poached Pear and Raspberry Trifle
1
2
3
4
5 ...
Variations: To substitute tofu for the chicken, cut 1 pound of firm tofu into bite-sized chunks and poach for about 10 minutes, adding a splash of soy sauce to the poaching water. Drain and carry on with the recipe.
Bee Balm Jelly ...
(usually 30-35cm in diameter) which has very deep sloping sides and a long handle, woks traditionally have rounded bases but these can only be used on gas hobs and flatter bottomed versions are available too. Woks can be used for steaming, poaching ...
Bouquet garni: A bundle of several fresh herbs (usually including parsley, thyme, and a bay leaf) tied in cheesecloth. Used to add flavor to soups, stews, stocks, and poaching liquid.
The amount of the liquid and poaching temperature depends on the food being poached.
POT ROAST
To cook meat slowly by moist heat in a covered pot. The meat is first browned, then braised either on top of the stove or in the oven.
French for broth and used to describe a stock made by cooking meat, poultry, fish or vegetables in water; the solids are removed before the broth is used in soups or sauces or as a poaching medium.
Bound Salad ...
a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching base for ...
Halibut: Large flatfish of the species Hippoglossus hippoglossus and Hippoglossus stenolepis. It is usually sold in steaks or fillets, and is available year round. The flesh is firm, and has good flavor. Pan-frying, poaching, ...
You can order them online, or prevail upon a friendly neighborhood butcher. Substitutes: cheesecloth (Use cheesecloth and string to shape sausages for poaching. Remove cloth and string before grilling or frying the sausages.) ...
" It is used in place of water when boiling various types of food (mostly used for poaching fish or as a base for fish soups). The broth is made of wine, water, herbs, and spices. It usually is also flavored with onions, celery, carrots and cloves.
Steam - To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.
...
 See also: Poach, Cooking, Water, Fish, Vegetable
|
