On Monday, February 3, 2020 at 1:21:21 PM UTC-5, ImStillMags wrote:
> On Sunday, February 2, 2020 at 9:39:39 PM UTC-8, wrote:
> > Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.
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> if you've discovered you like poaching, you would fall in love with sous vide.
> The sous vide methodology attains what you like about poaching without contact with water which robs nutrients. Any juices left in the bag can be added back to your dishes.


Whoops sorry forgot to respond to you which would be the same one I posted to Sheldon, responding to both of you at the same time I guess. I don't care much about the nutrients because I poach only chicken, pork, and beef - I don't add veggies or anything. I put that stuff together later. That is my method, to cook most things separately for 6 days, then add things daily to create a plate. Anyway, same respond to you about this as the one I sent to Sheldon. Thanks by the way.