On Jun 19, 5:40 pm, Peter A > wrote:
> In article >, artisan2
> @ix.netcom.com says...
>
> > >> Um, there's also dry poaching. NOT using liquid.
>
> > >No there isn't, poaching is defined as gentle simmering in liquid. Where
> > >do people get such nonsense?
>
> > Yes, there is a method called dry poaching. I am reading up on it
> > now..seems it is done in the oven. Also called oven poaching.
>
> > Google for it..
>
> > Christine
>
> That's not poaching, it's baking. Just because a couple of dim-bulbs use
> the term dry poaching on their web sites does not make it real.
>
> Next we'll have wet roasting, fat-free frying, and cold grilling.
>
> --
> Peter Aitken

I went to culinary school in Boston where we were taught this
technique. I can give you the phone number and you can teach the
school's owner, trained under Madeline Kamman, that there's not such a
thing as "dry poaching". The food is cooking in its own liquid. But
no additional liquid is ADDED. Hence "dry" poaching. Chicken breasts
dotted with butter and oven cooked, slowly, and covered with
parchment paper was the technique. So I guess us "dim bulbs" will
just have to enjoy our juicy chicken without you. *sniffle*