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Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. 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 °C or 158–176 °F). [ 1 ]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Grating – using a grater to shred an ingredient, for instance, vegetables or cheese. Julienning – the process of cutting an ingredient into very thin, long pieces, such as the thin carrots in store bought salad mix. Mincing – cutting an ingredient into very small pieces.
Learning how to boil chicken will revolutionize your weeknights. Use this tender, juicy chicken recipe in casseroles, salads, and a variety of tasty dishes!
Compared to green asparagus, the locally cultivated so-called "white gold" or "edible ivory" asparagus, also referred to as "the royal vegetable", [43] is believed to be less bitter and much more tender. Freshness is very important, and the lower ends of white asparagus must be peeled before cooking or raw consumption.
The genius, make-ahead method comes from chef and food writer J. Kenji López-Alt.
Some are endemic, meaning they occur naturally only in the Americas and nowhere else, while others occur naturally both in the Americas and on other continents as well. When complete, the list below will include all food plants native to the Americas ( genera marked with a dagger † are endemic), regardless of when or where they were first ...
An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.