Poaching Methods

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Poaching Methods

Flavors - Poaching Methods
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One of the least used cooking methods is poaching. This involves cooking ingredients in a liquid that is held at a specific temperature. One example of poaching is boiling; any way you may often find yourself trying to contend a lower temperature.
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In order to poach foods you will need a pot large adequate to hold your liquid and the ingredients you wish to poach. This can be everywhere from a 2 quart stock pot for poached eggs to a stock pot for poached chicken.
Next you will need some liquid to cook in. Many population have boiled vegetables in water. Other options could be vegetable, chicken, or beef stock, milk, tomato juice, or even vinegar. Using other liquids can be a great way to add flavor to your whole foods. Boiled green beans may taste rather boring. But cooking them in vegetable broth can make your side dish taste better without having to add salt, butter, or other flavors you should avoid.
One of the classic dishes that uses poaching is eggs Benedict. This involves poached eggs and Canadian bacon on an English muffin topped with a rich sauce of butter and egg yolks. While eggs Benedict may not be something you want to contain in your whole foods lifestyle, poached eggs may be a new way to enjoy breakfast.
To poach an egg, start by boiling water. Add a puny bit of salt and acid to the water to help flavor the egg. A small pinch of salt and red wine vinegar works great for this. Considered crack your egg into a small bowl. Stir the water and then gently drop the egg into the boiling water and turn the temperature down to medium. After 2 to 3 minutes, pull the egg out. You can eat this with whole wheat toast, and slices of tomato for a relatively wholesome breakfast. The yolk will be cooked but soft meaning you can dip your toast into it.
After the egg you can try poaching vegetables, meats, and even fruits in some liquids. One of the best ways to stick to your new lifestyle is to keep trying new things. Sometimes the best way to do that is to plainly learn a new cooking method like poaching.
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