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Procedure for Poaching Vegetables and Fruits

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Combine the cuisson ingredients in a saucepan or brazier just large enough to hold the cuisson and one batch of product. (If the cuisson is acidic, use a nonreactive pan.) Bring the cuisson to the boil.
  2. Prepare a round of parchment paper of the correct size to cover the surface of the cuisson. Have ready a plate that will fit into the pan and cover most of the surface of the cuisson. Prepare an ice bain-marie large enough to hold the poaching pan.
  3. Drop the fabricated fruits or vegetables into the cuisson and adjust the heat so that when recovery is complete, the cuisson maintains a gentle simmer. Place the parchment on the surface and set the plate on top of it.
  4. Simmer until the product reaches a texture slightly under the desired doneness. Test by removing the plate and inserting a paring knife into a sample.
  5. Remove the pan from the heat and set it into the ice bain-marie.
  6. When the cuisson and the product are cold:

    Refrigerate the product in its cuisson in a freshly sanitized, nonreactive covered container.

    โ€“orโ€“

    Remove the product from the cuisson and store it appropriately.

  7. Thicken or reduce the cuisson as desired.

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