Technique of the Season: Poaching

June 11, 2011 6:00 pm
June 11, 2011 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
540 President St., Suite 2E, Brooklyn, 11215

The idea behind our technique of the season classes is to delve into a particular method of cooking that makes the most of what the current season is all about. This season, we’re focusing on the basics of poaching– a simple, clean, and delicate method of cooking that takes proper care of all of those great things that blossom in spring, keeping flavor but cutting fat. To poach, simply means to cook in a gently simmering liquid (with an slightly acidic content) until the texture of your food is just right, locking in moisture while adding complexity of flavor.

In the spring, with so many fresh vegetables, herbs, and fruits to choose from, there are many ways to incorporate poaching into your meals! The secret to perfecting the technique for maximum flavor is to compose your simmering liquid, that is the “court boillion,” to a palatably balanced blend of an acid, an aromatic or flavoring agent and the item to be poached! The optimal range of heat varies between 160 to 180° F. Poaching is used to cook foods that are sensitive to extreme conditions that can become dry or fall apart easily, like eggs, poultry, fish and even fruit, each with their own favorite way of being flavored. In this class we cover a classic technique with our own house style unique creative & herbal twist. Learn how to make poaching a part of your weekly spring cooking repertoire, adding flavor and keeping out the fat!

Recipes:Spicy Tomato-Herb Poached Egg over Whole Grain Toast, Wilted Spinach, Ginger-Lemongrass Poached Chicken with Baby Bok Choy, Lemon-Herb Poached Fish with Herbed Pesto, Dried Fruit Poached in Spiced Rum Syrup, Vanilla Poached Pineapple over Cardamom Pound Cake

Class Type: Series, hands-on cooking class

Class Notes: Learn a healthy way of incorporating flavor into your dishes without the fat

Nissa Pierson

Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson never shies away from trying to make improvements whether it be in her cooking, her life, or her business. She discovered poaching as a way to improve a multitude of spring dishes, allowing the delicacy of the ingredients to shine when cooked using a delicate method, finding poaching as a healthy way to increase the flavor yield in dishes without relying on fat. In her rare free time, she moseys around the world in search of good surf and conversation, visits her growers, and teaches an old dog new tricks. Contact Nissa

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