As a recipe developer who has made all kinds of poached-poultry dishes, these are what I've found to be some of the best liquids for poaching chicken. Read more: 12 Different Ways To Cook Chicken ...

Summertime meals often mean something thrown on the grill - quick and mess-free. But there's another easy cooking method that doesn't require much energy, and it's suited to all seasons: poaching ...

Poaching is a vague term dating back to medieval times, Harold McGee, author of “On Food and Cooking,” told me in an interview. Broadly speaking, it refers to when food is cooked in water at ...

1. In a large, deep skillet over medium heat, heat the oil. Add the shallot and garlic and cook, stirring often, for 2 minutes. Add the wine, stock, salt, and pepper and bring to a simmer. Let the ...

Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg.

The step-by-step guide to nailing this recipe. Begin by creating your aromatic base. Shallots, garlic, ginger and serrano chile get a quick sauté to release their flavors into the oil.

Roasted asparagus toast with a fried poached egg; the base is artisanal toast brushed with olive oil.Sara Moulton via AP Here’s a special dish tailor-made for an elegant spring brunch. It ...

The book isn’t perfect -- the recipe, as printed, calls for poaching the lamb for 25 minutes to an hour or more. But at 25 minutes -- and even 45 minutes -- the meat was far too rare.