Quote:
Originally Posted by AllanMcPherson  The other element is that the piece being cooked by poaching should be completely covered by the liquid. When you are talking simmering no such qualification is implied.
--Al |
Which is interesting in that for some recipes I've seen the fish was nowhere near covered, or fully immersed, in water, yet the technique was described as poaching. Here's an example:
Simply Recipes: Poached Salmon
There have also been a number of recipes for "oven poached" salmon in which hardly any liquid is used.
Shel