Poaching (cooking)

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Hunting is a type of moist cooking technique that involves cooking by soaking food in liquids, such as water, milk, broth or wine. Hunting is distinguished from other "moist" cooking methods, such as boiling and boiling, as it uses relatively low temperatures (about 160-180 ° F (71-82 ° C)). This temperature range makes it particularly suitable for soft foods, such as eggs, poultry, fish and fruit, which may be easily crushed or dried using other cooking methods. Hunting is often considered a healthy cooking method because it does not use fats to cook or spice up food.

Video Poaching (cooking)

Variations

Superficial hunting

This hot-humming cooking method uses a sautoir or other shallow cooking vessel, heat is transferred by conduction from the pan, to the liquid, to the food. Superficial hunting is best suited for boneless, naturally tender, single serving sizes, cuts of meat, poultry or sliced ​​or diced fish.

This preparation involves smearing the inside of the pan with whole butter and adding aromatics to the pan. The items to be cooked are then placed on the side of the aromatic presentation. The cold hunter liquid is then poured until the product is partially submerged and then heated. The liquid should not be allowed to boil but kept as close to boiling as possible.

More contemporary superficial hunting techniques involve a BPA-free plastic bag and are very comfortable for home cooks.

Experience deep hunting

This technique is similar to a shallow hunt but the product is completely submerged. Pans used for deep hunting should hold food, liquid, and aromatics comfortably, with enough space to allow the liquid to expand when heated. There should be enough space so that the surface can be skimmed if necessary during cooking. A tight cover may help to bring liquid to the temperature.

Maps Poaching (cooking)

Pirating liquids

Traditional hunters use a palace pyramid consisting of acid (wine, lemon juice) and aromatics (bouquet garni and mirepoix), although any flavored liquid can be used in hunting. This fluid should ideally be about 160-185 ° F (71-85 ° C), but when hunting chicken, it is important that the chicken reaches an internal temperature of at least 165 ° F (74 ° C) in essence, to be swallowed safely.

A large amount of flavor is transferred from food to cooking fluids. For maximum taste, the cooking liquid (cuisson) is usually reduced and used as the base of the sauce.

Boiled eggs are generally cooked in water and vinegar, fish in white wine, poultry in stock and fruit in red wine.

The liquid used for shallow hunting is usually called cuisson, and can be reduced and used as a base for boiled item sauce.

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General setup

Hunting allows proteins to change properties without expelling too much (if any) moisture from food. For this reason, it is important to keep the heat low and to keep the hunting time to a minimum, which will also sustain the taste of the food.

Usually the eggs are seasoned only at the point where the white is no longer watery and the yolk begins to harden on the edges. Some people say making a whirlpool helps with egg hunting because it really helps the eggs stay together, wrapping white around the egg yolk.

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Comparison with other preparation methods

Water is a relatively efficient heat conductor, but also has a low enough limit for its maximum potential temperature (212Ã, Â ° F (100Ã, Â ° C) at sea level). As such, it is a technique that applies to broad spectrum methods and results. This is used to regulate food at low temperatures for a long time, such as with sous-vide. It is also used to raise the food temperature quickly, as with blanching.

Hunting alone is part of a family of hot-moist cooking methods but breaks up in that especially for delicate foods like eggs. Boiling generally uses higher temperatures for cooking, and since it surrounds the food in water that maintains a more or less constant temperature, the boil cooks the food very evenly. Boiling uses the absolute highest temperature for water and is least likely to be used in fine food cooking.

Although it can not achieve caramelization, which for many people is highly desirable, many people find the subtle nuance of so-called "blanc" foods very pleasant. Hunting is often confusing because it is boiled, because both techniques involve cooking through boiling. However, the purpose of hunting is to cook while maintaining the basic shape and structure of food, rather than softening it, such as by boiling.

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See also

• Boiled egg
• Sous-vide

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References

• About.com Piracy, Simmering & amp; Boiling

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External links

• Tips and Tricks for boiling eggs
• Recipes and tips for food hunting
• How to Plow the Egg on b3ta.com

Source of the article : Wikipedia