Poaching

Poaching

Spanish poached eggs

Most of us probably poach our eggs in water (or even the microwave), but here’s a different technique that results in a more unusual, luscious egg. Poach the egg in olive oil and it’s like you’re making a fried egg, but with a creamy poached yolk in the centre. Basically, you crack an egg into …

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Schmaltz (Chicken fat)

Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.Tony Maws – Craigie On Main, Cambridge, MA