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As far as I understand it, poaching is poaching (cooking in simmering liquid)...whether it is an egg or a portion of fish. It is the cooking process. I don't think this is debatable. While acid in the poaching liquid helps to denature the proteins and allow the white to more readily stay together, there are other ways to achieve this, by using the "...


Buy dill pickles with no sugar, cut them up as desired, and put them in a baggie. Add pickling liquid to cover. Then add Splenda and let the pickles sit overnight in the refrigerator. Start with 1 pickle and 1/4 cup of sweetener, and adjust to your liking. Add seasonings as desired, like garlic, onion, red pepper, etc.

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