There are several types of equipment you can use for poaching, but the simplest solution is to use a flat-bottom saute pan. For eggs, there are different gizmos available (figure A); alternatively, you could also purchase an egg-poaching tin (figure B). The egg poacher features a compartment in which water is heated and compartments in which the eggs are cooked A fish poacher (figure C) is perfect for the task implied by its name: a rack or grate inside the pan holds the fish for easy cooking and removal. You can also poach without using any particular piece of equipment. For eggs, fill a high-sided saute pan with water to which you add one tablespoon of white vinegar. (This technique helps you prepare a perfect poached egg. The vinegar allows the egg white to coagulate more quickly and also keeps bits from spreading throughout the pan.) Remove the egg with a slotted spoon. You can add aroma and flavor to a dish by infusing bold spices and fresh herbs into the poaching liquid. White wine is good to add to the water for poaching fish. Unsweetened apple juice as well as broths or stocks are also great to use in poaching. Here's a good way to poach salmon: Pour white wine in the bottom of a fish poacher. Add fresh dill, peppercorns, a couple cloves of garlic and thyme or bay leaf. Lay the salmon filet on top of the rack and line the top of the salmon with lemon slices. Never bring the liquid to a full boil when poaching. Keep it just below the boiling point to keep food from getting tough. For a sweet poached pear, try this technique: Add sugar to cranberry juice; add a vanilla bean, a couple of cinnamon sticks and a few whole cloves. Place peeled pears in the liquid (try placing a plate on top of the pears to keep them from bobbing up and down in the pan). This makes a great dessert (figure D). Web site resources for Poaching: Poached Scrod with Herbs and Warm Vinaigrette from Food TV.com Zabaglione with Quick Poached Pears from Food TV.com Pears in Red Wine with a Fresh Cheese Filling from Food TV.com Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad with Pear Vinaigrette We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
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