Sentences with phrase «of poaching liquid»

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

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).

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

Before serving, strain about 1/3 of the poaching liquid into a saucepan.

Allow the fruits to cool and reserve 1/2 cup of the poaching liquid.

Not exact matches

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.

With crustacean juice and the wild - fennel - and - beer poaching liquid dripping from our lips, we shared tips for how to break into the crayfish and extract as much of the meat and goodness as possible.

I added 1/2 bottle of champagne to the poaching liquid.

I simply broke the yolk of the two poached eggs and let that liquid gold serve as all the dressing I needed.

Here we pair chocolate with a poached pear, which has a sweet fruitiness and a hint of citrus from the lemon and wine poaching liquid.

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.

It wasn't tom yam (though it would surprise me if the mother stock and poaching liquid wasn't the same), because the sauce was a sauce instead of like a soup.

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).

By the way, since it's a «sin» to waste a zin, or any wine for that matter, Oli made a wonderful wine jelly with the poaching liquid and more of the zin.

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

When the soup is finished, give it a stir, and add a dash of water if necessary — though it should be thick, you will need enough liquid to poach the eggs.

* 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.

3 Take the poached pears out of their liquid and drain them on paper towels.