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.