Label
All
0
Clear all filters

Poaching fruit

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About
Pears, apples, peaches, apricots, raspberries, etc. in a syrup, which is usually flavoured with vanilla.
Shortcuts and sleights of hand
How to cook haricot verts and keep their colour
It is important to know that some vegetables, of which the French bean is one, contain certain natural acids which on contact with heat start a chain reaction which changes their colour from a beautiful tender green to khaki. These acids are volatile and must be allowed to escape, so that they do not have time to alter the colour of the beans.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title