Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a flavorful liquid just long enough to cook it through.
SHALLOW AND DEEP POACHING
There are two main types of poaching: shallow poaching and deep poaching. With shallow poaching, you add enough liquid to cover the item to be poached by about two-thirds. And don’t forget to cover the pan so that steam will cook the part of the item that isn’t covered.
The item to be shallow-poached should generally be portion-sized or smaller to make sure it cooks through quickly. Shallow poaching is especially good for fish fillets and boneless, skinless chicken breasts.
Sometimes the poaching liquid is cooked down to reduce it and then enriched with butter to make beurre blanc, a rich sauce used to coat the poached food.
With deep poaching, the food is completely immersed in barely simmering, well seasoned liquid. Use this method to poach eggs, fruits and even whole poultry.
THE POACHING LIQUID
The poaching liquid, known as a court bouillon, typically consists of three components: the base liquid, an acidic ingredient and flavorings.
Liquids used for poaching include plain water, chicken stock and red or white wine. Any mixture of these three can be used as well.
Adding an acidic ingredient to the poaching liquid helps the proteins in the poached food hold together. Acidity also enhances flavor. Lemon juice, lime juice, sour orange juice, red wine, white wine, vinegar and verjuice can all be used.
Flavorings are optional additions to your court bouillon, but they add a lot of flavor. Finely chop any vegetables to make sure they release all their flavor. Herbs and spices can usually be left whole. Try finely chopped onions, shallots, carrots and celery. And don’t forget to season the poaching liquid with salt.
Source : www.whats4eats.com
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.