Chill, uncovered, until ready to cook. In a small saucepan just big enough ... (If temperature of poaching liquid falls to 160 degrees, place pot over low heat.) Transfer chicken to a plate ...

Water boiled beef or spicy oil poached beef is known in Chinese as shuizhu niurou and encompasses not only Sichuan ...

The holiday season is one of the best ways to showcase these poached pears in wine. And seeing the abundance of pears at the ...

If you're poaching several eggs, don't fiddle with the water, let them cook undisturbed. Adrienne revealed: "One of the classic methods that they teach you in culinary school for poaching an egg ...

Poaching is a cooking technique that makes the most of a fresh bird. My motheir - and many other Chinese cooks - poach the bird whole, but while this is great for the breast - leaving it moist ...

The original dish featured instant noodles (without the flavour pack) simmered in satay broth that had been used to cook hotpot ingredients, so the soup, I imagine (since I wasn't there), must ...

Stir to combine, using spoon to break down tomatoes and anchovies. Cook until sauce reduces and darkens, about 7 minutes. Set aside. Meanwhile, place potatoes in a pot with salted water to cover.

The cooking time will vary according to the ripeness ... Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed. Serve one or two pears on each plate ...

Cook the noodles according to the package directions ... Slowly whisk in the reserved poaching oil. Pour the dressing over the noodles and toss well to combine. Top with the shrimp, green onions ...

Serve with: Big Sur Eggs Benedict: chicken sausage patties topped with spinach, avocado, poached eggs and jalapeño hollandaise. Method: We cook our eggs sous vide and we leave the shell on ...

Another trick is to gently place the egg in a fine sieve before cooking. This gets rid of the watery parts of the white, which go stringy when cooked and cause the water to go cloudy.