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21 poach
To cook in simmering liquidTo cook very gently in hot liquid kept just below the boiling point.♦ To cook food by gently simmering in liquid at 160 F.to 170 F. Deep poach is where the item to be cooked in this manner is totally submerged. Another technique of Poach is the shallow poach where the item is place with a flavorful cold liquid and the liquid will only come part way to the top of the item being cooked. The pan is covered with a paper cartouche and the item is then cooked to doneness♦ The residue liquid ( cuisson) is then strained and used as the foundation ( fond) for the sauce
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