ChicagoRon
Distinguished Member
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- Jan 14, 2007
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Yeah.. those are the kinds of things I buy dirt cheap in chinatown
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I'll take a gander down, any particular streets you suggest wandering?
Why do they cook everything in La Cucina with extra virgin olive oil? They even us it to fry.
That's generally how it's done in Italy.
Thanks.. I knew the difference between a fry and a sautee... but I was not clear on the oil poach. My understanding of the word poach was that it is roughly synonymous with "boil"... and boiling in oil is deep frying.
Well, poach just means to cook in hot water. You really shouldn't be boiling meats... ever. Remember, also, that poaching in oil at the same temp as water, say 180, will take longer than in water since oil is less dense and doesn't conduct heat as well.
That's good advice... I always poach my eggs in boiling water... they come out okay, but maybe they would be better if I went down to a simmer.
That's good advice... I always poach my eggs in boiling water... they come out okay, but maybe they would be better if I went down to a simmer. Meanwhile, I thought a stock or soup could be boiled... vs. an actual meat like a brisket or rabbit that you would braise - or is this technically another term that depends heavily on level of submersion rather than temperature?
Remember, also, that poaching in oil at the same temp as water, say 180, will take longer than in water since oil is less dense and doesn't conduct heat as well.
Thermodynamics are a bit off here...