Jocelyn De Contents wrote:
> On Jun 19, 9:48 pm, Peter A > wrote:
>> In article .com>,
>> says...

>>>> 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.

The French call it en papillotte don't they? Dry poaching calls up in
mind an invented term to describe cooking something sealed up in paper
or foil or even a flour paste. I don't see highjacking the term
poaching as useful.

So if I had gone to school in Boston I might think differently. I went
to school in Italy and the term is not used.

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