Cooking Tips-Poaching

Poaching

Poaching in olive oil, transfers heat from the olive oil to the item being cooked. Meat and fish should be totally submerged, vegetables and eggs partially, in oil on a gentle simmer about 160-180F.  You will need an instant read thermometer to guage doneness of meat.

Meats, veggies, fish and eggs poached in olive oil, cook evenly, meat is very tender, and there is a lovely subtle taste of the oil's flavor. Add herbs, spices or use one of our already flavored oils, to kick up the taste and aromatics to a different level.

To Poach

- Pick the right size pot or pan. Ffood should be snug, but not touching.

- The oil will "quiver" when it reaches the right temperature.

- The poaching oil can be reused for cooking or in dressings and sauces.  Let cool and strain. Refrigerate fo up to one week.