FoodBanter.com - View Single Post - Microwave cooking (as opposed to just heating up)?

Peter A

In article .com>,
says...
> > 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*
>
>

I don't doubt that technique works well, but calling it dry poaching is
just plain stupid. Poaching is, by definition, cooking in liquid. The
technique you describe has been around forever, it is nothing new, and
just because someone felt a need to come up with some cute term for it
does not give the term any validity.

Talking about dry poaching around people with any knowledge of cooking
and the English language will certainly reinforce the dim bulb image.

--
Peter Aitken