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Poaching is the illegal hunting or capturing of wild animals, usually associated with land use rights. [1][2] Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. [3] It was set against the hunting privileges of nobility and territorial rulers. [4]
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 ]
Poached egg. A poached egg is an egg that has been cooked outside the shell by poaching (or sometimes steaming). This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes.
Once the egg has strained, carefully pour it into a bowl. Make sure you have a pot of simmering water ready. It should be just about to boil around 180 to 190 degrees. Add salt to the pot to ...
Many species are affected by poaching, including illegal hunting, fishing and capturing of wild animals, and, in a recent usage, the illegal harvesting of wild plant species. [1] [2] [3] The article provides an overview of species currently endangered or impaired by poaching in the Americas, sub-Saharan Africa, and South-East Asia.
Wildlife conservation refers to the practice of protecting wild species and their habitats in order to maintain healthy wildlife species or populations and to restore, protect or enhance natural ecosystems. Major threats to wildlife include habitat destruction, degradation, fragmentation, overexploitation, poaching, pollution, climate change ...
Court-bouillon. Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) [1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin.
Nage (food) Nage is the term (French word) for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.