Friday, April 1, 2011

Howto: Poach Fish

All poaching is the same idea. Cook the object in the presence of aromatics in a suitable broth.

While fish may be poached in anything from tomato broth to chicken broth, one of the ways to do it well is to add a cup of white wine to the poaching liquid, and slowly bring the liquid to boiling.

The reason is simple.

Alcohol has a far lower boiling point than water. It boils at 78°C as opposed to water's 100°C.

Because fish poaches so quickly, the temperature will not rise above 78°C and you will not overcook the fish.

The same technique works for eggs as well.

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