Sentences with phrase «poaching liquid for»

The poaching liquid for these wine poached pears is practically the same.

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

Reduce the poaching liquid for about 30 minutes, until syrupy.

(Strain and reserve any remaining poaching liquid for another use.)

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.

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

Lastly, add the pears to your poaching liquid, and simmer for 35 - 40 minutes, or until tender.

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.

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.

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.

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

Add the tomato purée, parsley, mint, marjoram, orange zest, cinnamon, allspice, and the 2 cups reserved poaching liquid and simmer for 5 minutes.

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.

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).

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.

When the liquid comes to a simmer, add the cinnamon, coriander seeds, saffron, and pears, and poach for about 20 minutes or until they become soft but still hold their shape.

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.

For the spicy syrup: Strain the poaching liquid and pour it back into the same saucepan; return the cinnamon stick and ginger to the pan.

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.

(Discard poaching liquid or save for another use.)

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