Though every cooking technique has value, there is one simple technique that doesn’t get much attention: deep poaching. This technique may not have the glitz and glamour of a finished roast, fried chicken, or hard-seared steak, but it does result in consistently tender and moist foods, without the need for […]
This all-purpose poaching liquid is well-suited to a number of fish, so choose what is freshest at your market. Makes 4 servings
Makes 4 to 6 servings Chef’s Note: If you want to reuse the oil, bring it to a simmer then cool and refrigerate it. It can be used again for poaching, or even in a vinaigrette for a Niçoise salad.
Makes 6 eggs
Apples get an unfair amount of attention during the fall, but pears want to be covered in caramel, too! Pears are kind of the dark-horse of the fall produce scene. Some people don’t like their mealy texture, and we’ve probably all bitten into way more bad pears than bad apples. […]
Shallow-poached foods are cooked with a combination of steam and simmering liquid. The food is partially submerged in liquid, which often contains an acid, such as wine or lemon juice, and the pan is covered to capture the steam released by the liquid during cooking. The aim of shallow poaching […]