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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.
Bushmeat is meat from wildlife species that are hunted for human consumption. Bushmeat represents a primary source of animal protein and a cash-earning commodity in poor and rural communities of humid tropical forest regions of the world. [1][2] The numbers of animals killed and traded as bushmeat in the 1990s in West and Central Africa were ...
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 (158–176 ...
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 ...
Gently stir the just-bubbling water in a clockwise motion. Hold a ramekin or teacup over the water, as close as you comfortably can. Nice and easy, gently slip the egg into the water. Give it a ...
A: Poaching an egg involves slipping a shelled egg into barely simmering water and gently cooking it until the egg holds its shape.(1) These delicate eggs form the foundation of many popular dishes
Elephant meat is the flesh and other edible parts of elephants. Elephants have been hunted for their meat since prehistoric times, with traditional elephant hunting being historically practiced by some modern African hunter-gatherer groups. Elephant meat is also widely illegally sold as bushmeat in parts of Africa, which has sparked concerns ...
To tell if a hard-boiled egg is bad, peel the egg and check for discoloration or unpleasant odor, suggests Clark. “A fresh hard-boiled egg should have a yellow yolk and a firm white,” she says ...