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Questions tagged [poaching]

Poaching is a type of moist-heat cooking technique that involves cooking by submerging food 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 low temperature.

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Liquid exuded by frozen chicken breast: what's in it? [duplicate]

I have a wonderful Chicken Quesadilla recipe that involves cooked and shredded boneless/skinless chicken breast. I generally poach the whole breasts in a frying pan with chicken broth or a little ...
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Poaching a whole fish: kettle or foil?

Some friends and i would like to poach a whole salmon, weighing four to five kilograms. There are two ways we could do this: in a fish kettle, or wrapped in aluminium foil in the oven (is that "en ...
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Do I put vinegar in the water when poaching an egg? [duplicate]

Does the water need to boil or just be hot? Do I need to put salt and vinegar in the water or just salt? And if it needs vinegar, what kind? How long do I leave it in the water to get the white solid ...
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Freezing ready to poach eggs

I am generally a bit strapped for time, so in an attempt to maximise my time my plan is to crack eggs into clingfilm and tie them so they make poaching pods, freeze them, and drop them into water when ...
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Is poaching a foie gras torchon really necessary?

Is poaching the torchon really necessary? Can't I skip the poaching and just wrap, chill, and serve?
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Poached eggs at altitude?

I recently signed up for America's Test Kitchen Cooking School and followed their directions for poaching eggs. I brought my water w/ vinegar & salt to a light simmer, removed it from the heat, ...
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Fake poached salmon machine?

I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like, "Huh?". I interrogated the guy whose ...
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How to extend holding time for poached eggs?

I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin. Is there any way to do this for a ...
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Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
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What is the effect of adding sugar to the water when poaching eggs?

I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
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What temperature(s) should sweetbreads be cooked to?

It is very easy to find quick references for the various doneness temperatures (rare, med. rare, etc.) of different animal meats, but not so easy when it comes to offal. Sweetbreads, as far as I know, ...
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Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers ...
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Poached eggs dissolve while cooking?

I typically use a little white vinegar to hold my poached eggs together better while cooking (plus, I like vinegar). Recently, I ran out of white vinegar and swapped in red wine vinegar instead. The ...
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how does the poaching eggs recipe scale for different sizes of egg?

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH ...
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poaching an egg in frying canola oil

Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
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Would using milk powder better than fresh milk when poaching?

I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being ...
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What is the effect of poaching fish in milk?

I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to ...
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How do you get a poached egg to coagulate evenly and professionally? [duplicate]

Possible Duplicate: How should I poach an egg? How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get the ...
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What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
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How to poach an egg without vinegar?

What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
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How can I prevent scum forming in the water when I poach eggs?

When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it? EDIT: I use malt ...
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What is the difference between a 63-degree egg and a regular poached egg?

Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
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How do you poach chicken?

How do you poach chicken?
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How does a splash of vinegar help when poaching eggs?

What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?
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How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?