Tag: poaching
20 recipes
Bacalhau à Brás (Portuguese Salt Cod)
Shredded salt cod with crispy potatoes, scrambled eggs, and olives — Portugal's beloved comfort dish.
Chawanmushi (Japanese Savory Egg Custard)
Chawanmushi — a silky Japanese steamed egg custard with shrimp, chicken, and mushroom hidden inside.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Chicken Mole
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Classic Cobb Salad
Classic Cobb salad with grilled chicken, bacon, egg, avocado, and blue cheese in composed rows.
Coconut Fish Curry
Coconut fish curry with flaky cod simmered in a fragrant coconut-tomato sauce with lime and cilantro.
Egg Drop Soup (Dàn Huā Tāng)
Silky Chinese egg drop soup with wispy egg ribbons in chicken broth. A 15-minute comfort classic.
Eggs Benedict with Hollandaise
A classic brunch dish — poached eggs, Canadian bacon, and hollandaise on English muffins. A composed plate that tests your timing and multitasking.
Ichiju-Sansai (Rice, Miso Soup, and Three Sides)
Ichiju-sansai — the Japanese meal template of rice, miso soup, and three small sides. The foundation of daily eating.
Khao Niao (Thai Sticky Rice)
Thai sticky rice steamed to chewy perfection. The essential base for larb, som tam, and grilled meats.
Laksa (Malaysian Coconut Curry Noodle Soup)
Rich coconut curry broth with rice noodles, shrimp, and tofu puffs — Malaysia's iconic hawker soup.
Lobster Mac and Cheese
Creamy béchamel mac and cheese loaded with butter-poached lobster tail — date-night indulgence.
Miso Soup (Misoshiru)
Authentic miso soup with dashi, tofu, and wakame. A 15-minute Japanese essential for any meal.
Nabemono (Japanese Hot Pot with Ponzu)
Nabemono — a communal Japanese hot pot with tofu, vegetables, and protein in kombu dashi. Dip in ponzu.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Pastry Foundations
Pâte brisée, choux, pastry cream, caramel, crème anglaise, and tempered chocolate — the building blocks of every dessert.
Poached Eggs with Hollandaise on Brioche Toast
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Salade Lyonnaise
Frisée salad with lardons, poached egg, and warm mustard vinaigrette — Lyon's iconic bistro salad.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.
Techniques Reference
The complete technique reference — knife cuts, cooking methods, food safety, egg cookery, and the seasoning principles that make good food great.