One Thing You Should Do With Poaching Fluid Before Adding Your Protein
Boiling is one of my favorite cooking methods. You won’t get much browning, crispiness, or browning of any kind, but that’s okay. Instead, you’ll be rewarded with juicy, tender proteins that are infused with the delicate flavor of whatever you add to your poaching fluid. (Plus, boiled chicken skin turns into a delicious cracker since it’s pre-cooked. All you have to do is peel it off and toss it in the fryer .)
But in order to get the most out of your poaching fluid, you need to treat these flavorings as more than an afterthought. Bay leaves, peppercorns, onions, lemon slices, and garlic do not immediately add flavor as soon as they are added to a pot of water; they need a moment to enjoy. When you add them to the water at the same time as protein, you don’t give them enough time to do their job. Give them a little head start and boil them before the chicken breasts, fish, shrimp or eggs get into the water.
If you’re cooking a whole chicken , it’s not that important. Our method requires a long soak of two to four hours to give the bird enough time for the flavors. But for faster-cooking proteins like fish fillets, shrimp, or chicken parts, you’ll start by adding flavorings to water, bring it to a boil, and then bring the liquid to a boil. If you want to make your brew even spicier, add a tablespoon of Worcestershire sauce. (However, this doesn’t have to be part of the pre-boil.) Let everyone get to know each other for at least three minutes (up to five), then add the egg white and cook to your desired doneness for more thoughtful cooking. , fragrant food.