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Poaching. Moist Heat MethodConvection of Heat via Liquid to FoodDelicate CookingPoaching Temperature 160?F to 180 ?FNot Suitable for most VegetablesCommonly used for Chicken Breasts, Fish, Shrimp and fruit such as Pears. Fall 2012. Culinary Foundations. 2. Poaching con't.. Two TypesSubmersion,
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