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10.11.2011., četvrtak

POACHING COOKING METHOD - COOKING METHOD


POACHING COOKING METHOD - FAST COOKING GAMES



Poaching Cooking Method





poaching cooking method






    poaching cooking
  • Poaching is the process of gently simmering food in liquid, generally water, milk, stock or wine.





    method
  • Orderliness of thought or behavior; systematic planning or action

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one

  • a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)

  • In object-oriented programming, a method is a subroutine that is exclusively associated either with a class (in which case it is called a class method or a static method) or with an object (in which case it is an instance method).











poaching an egg 1




poaching an egg 1





After reading a bunch of different ways poach an egg, and failing miserably at the cling wrap method, this is what I did. Posted here so that I, or Scott, can look it up later on:

Fill the big skillet (your favorite one) 2/3rds of the way with water (appx 2"), put in a few tablespoons of white vinegar (it's under the sink) and some salt.

Set the heat on the (miserable electric) stove to 6, wait until the water is simmering just barely. Some instructions say to bring the water to a boil, plop the egg which disturbs the boil point, then lower the temperature so that it simmers. But, you know how hard it is to lower the temperature with our (miserable electric) stove right? So just wait until there are lots of little bubbles at the bottom and the water is trembling. Err on the site of hotter water.

Crack an egg into one of those thin white porceline mugs that I got in college, there are only two left since I broke most of the set. Try to use fresh eggs (ha!).

Holding the mug upright lower the base into the water, then using your wrist turn it smoothly so that the egg slides out -- you are basically twisting the mug out from underneath the egg. Don't hold the mug into the water too long or the egg will cook to the inside of the mug. (Some methods call for allowing the white to cook a little before slipping into the water, this didn't work at all for me.)

Disturb the water as little as possible, and allow things to calm down before adding the next egg.

Admire.

When the white is opaque use a plastic spatula to release it from the bottom of the pan. Say after two minutes have passed?

Cook for 2 to 4 minutes total based on how runny you'd like the yolk to be. I found four minutes to be too long, and three minutes not quite long enough. If you're using the new rotary timer you might want to keep it with you if you wander away, that sucker has an annoying alarm. At four minutes the yolks were gel-like, which isn't bad if that's how you like them. However, beware of overcooking if you're going for runny yolks.

Lift out using the metal slotted spoon (don't scrape the bottom of the skillet, you'll kill both of us with the scratching of the nonstick coating like that). Poke the middle, it should be wobbly but not egg white runny. If is ok, hold under a light stream of hot water at the tap to rinse the vinegar off. Allow to drain a bit, then deposit lovingly on some toast. (I usually hold the toast ovet the egg on the spoon then flip them both over together.)

If the top is not cooked settle back into the water and then carefully flip it over. Let it cook for like 20 seconds then pull it out. The top whites not cooking happened to me once but hasn't happened since.

I read some instructions that said to lay the egg on some paper towel and blot the top with more paper towel before you plate it. Knowing how disastrous this could be I tried it anyhow. Do not try that.

Salt and pepper the top. Try not to drop and break the pepper ball the way I did that one time.

added later
Ok, I saw an Alton Brown episode on this - he boiled the water, added the eggs, covered them with a lid, took it off the heat and let it sit for seven minutes. The cover allowed the steam to cook the top of the eggs. He also mentioned you should use a nonstick skillet or the eggs run the risk of sticking to the bottom.











cabane a sucre sugaring off CDODDS 74F0401




cabane a sucre sugaring off CDODDS  74F0401





First Nations people taught the early British and European settlers their methods for making maple syrup from the sap of the sugar maple tree – one of nature’s golden sweeteners – which can only be found in southeastern Canada and northeastern USA. Through the years, harvesting the maple crop has become a big business. The sap needs frosty nights (approximately -3°C) followed by warm sunny days (approximately 3°C to 5°C) in order to flow. Farmers collect sap by drilling a hole in the tree trunk and attaching a spile to direct the sap into a bucket or tubing system. Some sap is still collected in pails and carried to the sugar house in tanks on sleighs and wagons. Other maple syrup producers use plastic tubing and a vacuum pump to bring the sap from the trees to a storage tank near the sugar house.A sugar maple tree must be about 40 years old before it is large enough to tap for syrup production and can yield a total of 30-40 gallons in a season. To produce maple syrup, you need 40 gallons (135-180 litres) of sap boiled down to make 1 gallon (4.5 litres) of syrup. The syrup can be boiled down further to make maple sugar, maple butter and maple taffy. Although a significant outlay of time and effort is required to harvest a crop with a relatively small output, maple syrup and maple sugar are important agricultural products in Quebec where 80% of the world’s supply is produced. It's a seasonal ritual in Quebec. As soon as the moon is right, or the wind from the southwest blows a certain way, the maple syrup producers head into the sugar bush and begin tapping their trees. The buckets fill with a sweetish, watery liquid that will be boiled down to make the delicately flavoured syrup everyone loves on pancakes.Don't for a moment think that maple syrup is just for breakfast. The Amerindians used it to cook venison; later, the French pioneers added it to all kinds of dishes they cooked up on wood fires. Today, the whole family gathers in late March and early April at the sugar shack, where groaning tables are laden with the traditional "cabane a sucre" foods: pea soup, baked beans, maple-cured ham, "oreilles de crisse" (fried strips of salt pork), omelettes, and maple-sweetened desserts like sugar pie, crepes and "grands-peres" (dumplings poached in maple syrup). Then everyone goes outside for the traditional hot maple taffy, served on a bed of fresh snow and scooped up with wooden sticks.Sugaring off time is the perfect occasion for a sleigh ride, a tromp through the woods or a stop at one of Quebec's famous maple festivals, like the one at Saint-Georges, in the Beauce (Chaudiere-Appalaches).









poaching cooking method







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