Poaching eggs in water is boring, but poaching eggs in olive oil is a game changer.
[www.whetstonemagazine.com]
Xing Kee serves a dish called the rolling egg that became popular during financial downturns. “You crack an egg in boiling water,” explains Chun, “and it cooks the outside but leaves the inside a bit raw, and if you have a bit more to spend, maybe you’ll add some sugar.”
[www.whetstonemagazine.com]
Xing Kee serves a dish called the rolling egg that became popular during financial downturns. “You crack an egg in boiling water,” explains Chun, “and it cooks the outside but leaves the inside a bit raw, and if you have a bit more to spend, maybe you’ll add some sugar.”
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moxfactor
lisa c Wrote:
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> Poaching is different than "bak cheuk". Poaching
> is cooking food at a slow simmer and the liquid
> has seasonings in it (ginger, wine, garlic etc.)
> while bak cheuk is cooking food by placing it in
> boiling water and bringin it back to a fast boil.
> Poached foods don't necessarily have a sauce but
> bak cheuk always has a sauce.
Portuguese Poached Bacalhau is boiling Portuguese salted fish in simple boiling water, not white wine. it doesn't have any additional seasoning(although i do like to add some ground black and white pepper for taste). although poaching is the general term, when many americans refer to boiling in plain water (other than eggs, which is still refered to as Poached Eggs), they call it blanching (from french: blanche, meaning white). poaching being the more commonly known term in Asia, thus poaching = 白灼.
白灼 does not have a sauce. if you are refering to dishes like the aforementioned chinese kale, when it's served with oyster sauce, the oyster sauce is quite often poured on top due to laziness. many restaurants still serve it on the side which it should be.
on Wikipedia's definition:
"Poached eggs are generally cooked in water, fish in white wine, poultry in stock and fruit in red wine."
i agree to this somewhat, but for many connoiseurs, poaching in water(or blanching) is still preferred because partly, the idea of cooking in flavouring and the process of marinating, were originally thought of due to lack of refrigeration, thus using acids(wine) to poach fish.
from what i know of Fr/It/Sp cooking, poaching is usually with water, but also wines and stock are used, however, addition of wines in cooking fish aren't commonplace in france until american reintroduction of this style early this century, it's usually the italians and spaniards who poach with wine, and stock is just added flavouring, it's no different than marinating meat prior to cooking. chinese chefs have been known to "poach" vegetables in 上湯 to up the value. parisian poaching fish flavouring depends solely on the prepared sauce that's added during plating.