How do you Braise and Poach food?!
I've never done these before!.Www@FoodAQ@Com
Answers:
Braising involves a low temp!. and a cover to keep the moisture in the pot!. Braising can be done on a stove or in the over (w/ oven safe pot)!. To do it on the stove, bring the pot to a slight boil and reduce the heat until you see only a few bubbles coming up every few seconds!. Cover tightly and simmer!. The longer you braise the more tender the cut of meat will be!.
Over Braising, bring the pot to a boil and place in a 300F over for at least 3 hours!.
Poaching is very similar to braising, just without the cover and at a lower temperature!. Mostly for Chicken breast, or fish!. The temp!. of the water should be about 140-150F!. If it you see bubbles surfacing at all then its too hot!. Www@FoodAQ@Com
Over Braising, bring the pot to a boil and place in a 300F over for at least 3 hours!.
Poaching is very similar to braising, just without the cover and at a lower temperature!. Mostly for Chicken breast, or fish!. The temp!. of the water should be about 140-150F!. If it you see bubbles surfacing at all then its too hot!. Www@FoodAQ@Com
Braising is a cooking method usually used for tougher cuts of meat, such as pot roasts, rumps, shanks and ribs, and sometimes for vegetables!. The food cooks in liquid, similar to stewing, and the result is meltingly tender
Poaching cooks food gently without adding fat, and it gives you very juicy and tender meat!. Although poaching is a common cooking method for breasts (which are most likely to dry out using other methods) you can poach any chicken part - even a whole chicken!.
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Poaching cooks food gently without adding fat, and it gives you very juicy and tender meat!. Although poaching is a common cooking method for breasts (which are most likely to dry out using other methods) you can poach any chicken part - even a whole chicken!.
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The most important part of braising is you need to correctly brown the meat first in the pan before adding the liquids!. Sometimes the meats are lightly dusted with flour before browning!. This will create the base for the sauce to thicken during the stewing process!. If braising the vegetables , they also need to be browned first!. Without browning, the meat and vegetables will just taste boiled!. Poaching is the slow cooking of meats in liquid as opposed to boiling!. The liquid should be hot but not boiling!. Wine, juices and seasoned waters are used to enfuse the flavor lightly with the meat or fish using this method!.Www@FoodAQ@Com
M*C's answer is quite good!. But I would add that I don't really get excited over poached chicken, saving the poaching technique mostly for fish!.
Poaching fish is a great way to retain the texture and flavor, particularly for delicate fish (sole, for example)!. But cold poached salmon fillets with an aioli or green mayo sauce is an excellent summertime treat!.
Get a cooking vessel (with a lid) that is wide enough for the fillet to fit without touching the sides!. You'll want a rack to elevate the fish off the bottom!. Pour in just enough hot liquid to come short of (not touch) the fish -- I either use fish or shrimp stock or white wine with seasonings!. A 1/2" of liquid is enough!. Then of course put the fish on the rack and close the lid!.
Turn on the burner and cook for 10 minutes per inch of thickness!.
Serve hot or cold, with or without a sauce or aspic on top!.
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Poaching fish is a great way to retain the texture and flavor, particularly for delicate fish (sole, for example)!. But cold poached salmon fillets with an aioli or green mayo sauce is an excellent summertime treat!.
Get a cooking vessel (with a lid) that is wide enough for the fillet to fit without touching the sides!. You'll want a rack to elevate the fish off the bottom!. Pour in just enough hot liquid to come short of (not touch) the fish -- I either use fish or shrimp stock or white wine with seasonings!. A 1/2" of liquid is enough!. Then of course put the fish on the rack and close the lid!.
Turn on the burner and cook for 10 minutes per inch of thickness!.
Serve hot or cold, with or without a sauce or aspic on top!.
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