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.
Remove
from poaching liquid using a slotted spoon, transfer to prepared plate and allow to cool slightly.
* 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 are doing them one at a time, you can keep them in a bowl with some of the warm
poaching liquid until ready to use.
Red Wine Jelly 2 envelopes unflavored gelatin (1/2 oz) 1 cup red
wine Poaching liquid from pears 1/2 cup sugar
* Bouquet Garni is a small bag filled with herbs and seasonings that is used to
flavor poaching liquids and broths.
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.
While the pears are baking, bring the pear
poaching liquid back to the boil and simmer on high heat until reduced and thick, about 5 - 6 minutes.
If you made the Mexican Lime Poached and Roasted Turkey like I did, than you should also have a big vat of
glorious poaching liquid in the fridge (front porch) as well.
When water comes to a simmer crack an egg into a cup and carefully slide it into the
hot poaching liquid.
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.
Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups
reserved poaching liquid and simmer for 5 minutes.
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.
Lastly, add the pears to
your poaching liquid, and simmer for 35 - 40 minutes, or until tender.
Remove from heat, allow to cool and place the pears in
their poaching liquid in the fridge until ready to use.
When deciding on
a poaching liquid, there are many options.
Mix all the ingredients for
the poaching liquid together and place it in a medium sized pot.
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.
Keep
the poaching liquid.
If you go too long, your fruit will fall apart into a mushy mess in the middle of
your poaching liquid.
Let cool in
their poaching liquid.
Then drop the shrimp into
the poaching liquid and simmer for several minutes or until just cooked through.
I was poaching pears for the baby and I turned my back on them too long and
the poaching liquid reduced to - gasp - a caramel.
Allow the fruits to cool and reserve 1/2 cup of
the poaching liquid.
Discard
the poaching liquid.
Add remaining 2 tablespoons maple syrup to
poaching liquid, orange slices and cinnamon stick and boil, uncovered, until reduced by about half.
Transfer the cod to a large bowl and reserve 2 cups of
the poaching liquid.
Add the strawberries to
the poaching liquid and return to simmer then immediately remove from the heat.
I added 1/2 bottle of champagne to
the poaching liquid.
Using a slotted spoon, remove the pears from
the poaching liquid.
Using a slotted spoon, remove the solids from the chicken -
poaching liquid and discard.
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.
Then in goes fish sauce (this Filipino fish sauce, infused with calamansi, a native Philippine citrus, is one of my favorites) and the reserved
poaching liquid.
Sorry, a rotisserie chicken won't cut it here — you need to poach chicken so you can use
the poaching liquid later on in the dish.
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.
Phrases with «poaching liquid»