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Deep water poaching.
http://cookaholics.org/viewtopic.php?f=8&t=3592
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Author:  jim262 [ Tue Feb 04, 2014 7:44 am ]
Post subject:  Deep water poaching.

Perfect Poached Chicken Breasts from the March\April issue of Cook’s Illustrated.

*Uses lots of water infused with flavor boosters including glutamate rich Soy Sauce.
* Uses the "brining liquid" as the cooking liquid.
*Elevates the fowl off the bottom of the pot to promote even cooking. [I had to trim the legs off my steamer basket with bolt cutter to make it work.]
*Coasts to the finish line off the heat.

I may never poach a chicken breast for the table, but poaching is my preferred method for making chicken salad.

Author:  Tim [ Tue Feb 04, 2014 8:29 am ]
Post subject:  Re: Deep water poaching.

Their multiple testing protocol continues to unearth not revolutionary methods.

We have poached in chicken stock for 20 years.

tim

Author:  Paul Kierstead [ Tue Feb 04, 2014 8:33 am ]
Post subject:  Re: Deep water poaching.

To be fair, they have tweaked past just using stock. Considering how many horribly cooked chicken breasts I've had in my life, I'd welcome anything that gets people to cook them decently more reliably.

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