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Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter. [1] Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes. [1] [2] [3] [4]
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This lobster roll is Connecticut style, rather than Maine-style like our lobster salad recipe. That means absolutely no mayo in sight, just melted butter and some chives for freshness.
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Salmon being poached with onion and bay leaves. 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]
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Pressure Test 2: The home cooks on the Red team had 20 minutes to cook a butter-poached lobster dish. Veronica was given the option of saving herself or one of her teammates, and she decided to save Michelle.
What to order: Mag mile roll, butter-poached lobster. What customers say: ... Geoffrey Zakarian's easy tip for better baked salmon. Food. Eating Well. Al Roker shares the high-protein, low-carb ...
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