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Poaching (cooking)

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Poaching (cooking) Empty Poaching (cooking)

Post by jancancook Mon Mar 07, 2011 6:13 am

Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavor of the food.[citation needed]

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