Sentences with phrase «in poaching liquid»

Remove from the heat and let cool, in the poaching liquid, overnight.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

Let the chicken cool in its poaching liquid for 15 minutes.

Put the pears into a sterilized 1 - quart (1 3/4 pint / 1 liter) jar, ladle in the poaching liquid to cover, leaving a 1/2 inch (1 cm) head space, let cool, cover, and seal.

Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm.

in red wine, then further soaked in the poaching liquid, which is finally reduced down to a syrupy glaze to pour over the pears.

Let the chicken cool completely in the poaching liquid.

Place the pears in the poaching liquid, cover with a lid and poach on gentle rolling heat for 15 - 20 minutes until a knife easily inserts into the pear.

In fact, the pears taste better after sitting in their poaching liquid for a few days (and they will keep for up to 5 days), so make them ahead of time and enjoy a little less stress on the day your guests arrive.

Not exact matches

Traditionally, poaching is done in a wine and sugar liquid, but you could do just about any flavor combination your heart desires.

This made for an amazingly flavorful poaching liquid, and it definitely came through in the delicious pears!

Mix all the ingredients for the poaching liquid together and place it in a medium sized pot.

Place into poaching liquid in one layer and cook for about 8 minutes.

While perhaps best in its most elemental state, glossed over strands of spaghetti, it could be slathered on pizza, layered in lasagna, or employed as a poaching liquid for eggs.

He starts by simmering a whole chicken in stock, then using the poaching liquid to thin out some of his nam prik pao for a potent gravy (aim for three parts liquid to one part pao).

When you're simmering the meatballs, check the liquid levels in the pot often to ensure they're gently poaching and not boiling.

He will teach you how to properly trim and cook an artichoke, make pickles in every season, create the perfect poaching liquid, and properly dress a salad.

Both the salmon and the artichokes are poached in spice - and herb - infused liquids, adding layers of subtle aromatic flavor.

* quince syrup: just simmer the reserved poaching liquid in a small pan over medium heat (I add a little splash of white wine vinegar but that's not even necessary, I just like a little extra tang) until it becomes thickened and glossy.

If you'd like to add some healthy protein to your soup, you can crack 1 - 2 organic, free range eggs into the soup, cover the pot, and allow to poach in the hot liquid for several minutes.

You can even throw some of the poaching liquid in with the sherry vinegar for the dressing, like a verjus.»

You can experiment with flavoring the poaching liquid (I poach chicken often in wine, broth, or citrus juice, for example), but this simple recipe calls just for water and wine vinegar.

It's still a little crunchy, and not as pureed as I would like, so I can throw in some of the poaching liquid (but you could also add in some formula or breast milk so the vegetables taste like what they're already used to eating).

If you poach or use a crock - pot (cook meats in liquids) and then throw away the juices, you are tossing out some nutrients as well so be sure to try and add those back into the finished meal!

Poaching them in a honey and spice infused liquid will satisfy any sweet cravings without added sugar.

Cut a 1 - inch hole in the middle then lay on top of the poaching liquid.