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Poaching Without a Kettle

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Fish kettles are convenient for cooking a large whole fish, such as a salmon or sea bass, but if you don’t want to go to the expense of buying a piece of equipment that may be used only rarely, you can improvize with everyday equipment.

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