Chinese cooking method - Poaching

Updated:Wed, Oct 24, 2012 03:48 AM     Related:Poaching

Poaching

With this Chinese cooking method of poaching, ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where you want the fish to be cooked just till the meat is tender.

 

With this Chinese cooking method ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where you want the fish to be cooked just till the meat is tender.

Quick-sizzle poaching is a very similar process of cooking to ordinary poaching, except that it is done at a more rapid rate on the table, in a charcoal-burning or methylated-spirit-burning hot pot, or one which is electrically heated. Several pints of light chicken or bone broth are kept at a steady boil in the hot-pot, and a variety of food materials ( meat, fish, seafood, pasta and vegetables ) are cut into razor-thin slices, inserted for a moment's cooking ( usually about 30 seconds - 2 minutes ) and then eaten mouthful by mouthful as soon as they are ready. It is quite unlike ordinary cooking in that the cooking is done by the dinners piecemeal throughout the dinner, which may last 11/2 - 2 hours, and in that time few things are cooked in the broth for much more than 1-2 minutes. The result is that everything is very freshly cooked, and because everything is cooked only for a very short while, all the materials and ingredients used have to be very fresh to start with. The consequence of cooking a host of very fresh materials for only a short duration of time in the same liquid for nearly 2 hours, is a very delicious soup which is also very fresh and sweet tasting ( "sweet" in the savoury sense ) - in other words, a soup which is very flavorsome without being heavy or over-rich; in short, an incomparable soup. Normally during the very last stage of the cooking a limited amount of egg-noodles is added, along with some more fresh vegetables, such as cucumbers, bean sprouts, young cabbage, spinach or lettuce. These are allowed to simmer together for 5-6 minutes, and then drunk and consumed as a concluding soup. Not only does such a dinner a considerable quantity of food but it usually leaves a fresh taste in the mouth, because of the long period of continuous eating of hot, freshly cooked food direct from the pot. And a healthy sweat, as if one had been having a sauna, or Turkish bath! An emergent cold, or even a latent flu, has been known to have been "steam-rolled" out of existence after a period of two hours of continuous eating! What seems to suppress the flu or cold is not just the considerable heat generated through the eating, but the lengthy period in which the heat is being increasingly applied, without one's being aware of the length and continuity of its application ( due to eating ). It is therefore a way of cooking and eating which is often quite colorless and insipid, and when eaten the food is nearly cold. Here in "quick-sizzle poaching" the food is eaten within seconds of being cooked, and is therefore always very hot.

 

Source:HugChina

 

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