TONGUE SAUSAGE


Word of the Week
April 5, 2009, 3:16 pm
Filed under: Learn Somethin' | Tags:

Poach – To cook food gently in liquid just below the boiling point.  Meats and poultry are usually poached in stock, fish in court-bouillon (broth from vegetables and herbs), and eggs in lightly salted water with a little bit of vinegar.

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