Jeni Wright, Eric Treuille, Le Cordon Bleu

Poach

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To cook food by submerging it in liquid (water, sugar syrup, alcohol) that is just below boiling point.

© 1996 All rights reserved. Published by Le Cordon Bleu.