Is poaching the torchon really necessary? Can't I skip the poaching and just wrap, chill, and serve?
I am generally a bit strapped for time, so in an attempt to maximise my time my plan is to crack eggs into clingfilm and tie them so they make poaching pods, fr
Does the water need to boil or just be hot? Do I need to put salt and vinegar in the water or just salt? And if it needs vinegar, what kind? H
Some friends and i would like to poach a whole salmon, weighing four to five kilograms. There are two ways we could do this: in a fish kettle, or wrapped in alu
If you wet brine a piece of meat and don't apply anything else to it, why exactly do you need a bag? Why not cook the meat directly in the brine? While it cook
I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sph
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form
Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary gradu