I am looking to make poached halibut. I have read through some threads on here and found some good tips and info on making a good poaching broth. I have also referenced a couple of my books. (The Professional Chef and The Flavor Bible) and came up with some what sound to be good flavor combinations. What I am wondering if if the pan that I have will work for poaching.
I basically have this pan, however I don't believe that it is a 5qt. I'll have to get back with the proper size.
Thanks for the help.