Poaching is the method of cooking meats and other food by rendering them partly or completely raw. A lot of people are unaware of the fact that the basic food courses, like Barbequed Chicken, precede poaching. Other foods that come before poaching include scrambling eggs, sausage, soup and stew. However, if you’re serious about your game then you should also know about poaching cooking method. Here’s a guide on how to make the most of your raw dish.
Before we go into the details of poaching cooking method, let’s first take a look at what exactly this cooking method aims to do. Basically, poaching starts when you take extra time in preparing your food so that it doesn’t dry. The drier your food is, the better your meat will taste after being cooked in this method. This is because the natural flavors of your food will be preserved.
There are different things that you have to remember while preparing for poaching. First and foremost, you have to remove the skin from the cuts. It is for this reason that poaching meat sometimes takes some time. You will have to be patient and keep on cropping the pieces so that they don’t get overcooked. You can even try to pop them in the oven for some extra flavour!
You will need to bring two medium pots in front of you. One pot will be used for poaching the chicken while the other will be used to bring the stock into the other pot. Bring the water to a boil and add the salt before bringing the pot with the meat in it. poaching cooking takes time but it is worth the wait if you want to maximize the taste of your meat.
At this point, you might feel that your meat is getting overcooked but you can always add a few slices of tomato or some garlic to give it some more flavour. Keep on adding the tomatoes until the meat becomes opaque. After that, take the pot with the chicken and bring it to another boil. Add the stock and simmer the whole thing till the meat reaches the desired temperature.
If you want the best result when it comes to poaching, make sure you have already brought the water to a boil before you start with the poaching cooking method. When the water has come to a boil, take the lid off the pot and pour in about half of the reserved juice. Stir the pot to mix the ingredients with it. Take care that you do not pour too much juice because you do not want the mixture to boil over. Pour just enough to cover all the ingredients.
At this point, you might find that your meat is no longer tender but you can always add salt as well as some pepper. If you find that you are not satisfied with the taste of your meat, take about one teaspoon of each and continue to simmer for another 15 minutes. You can then remove the pot from the heat and rinse the pieces under cold water to get rid of all the excess juices. Dry out the pieces before putting them into the marinade.
Put your marinade into the fridge and allow it to sit for several hours so that the ingredients can fully absorb the spices and flavor. When the marinade has completely set, take your rotisserie chicken and cut it into strips. Use a non stick plate and place the strips on the pre-heated rotisserie grill. Put them in the marinade and allow them to sit for another fifteen minutes. Then you can take them out of the grill and onto your table for cooking.