Make Better Poached Eggs by Freezing Them First
The internet says you can and can’t freeze whole raw eggs, so naturally I went and tossed a couple eggs in the freezer. Senior food editor Claire Lower was able…
You Should Poach Your Next Chicken
If you read about cooking online, you’ve no doubt seen several listicles that tout the many uses of a single, humble chicken. At this point, you know what a chicken…
Poach Your Eggs Directly in a Pot of Oatmeal
After years of loathing oatmeal, I’ve grown to enjoy it. For over a year I’ve tasked myself with finding numerous ways to improve the cereal grain, like adding sausage and…
You Can Poach a Dozen Eggs at Once in a Muffin Tin
Photo: Joe Gough (Shutterstock) Whether you like to meal-prep your eggs, or you’re fixing up a girl dinner for a group of friends, poaching a lot of eggs at once…
Don’t Baby Your Eggs, Coddle Them
Out of all the different ways one can cook an egg, poaching gives people the most trouble. Poaching an egg isn’t impossible, but there is a steep learning curve, despite…
The Secret to Perfect Poached Eggs Is in the Shell
I can’t think of a single egg preparation more finicky than poaching. Do it correctly and you’ll get a plump, oval balloon you could easily mistake for an orb of…
The One Thing You Should Do With Poaching Liquid Before Adding Your Protein
Poaching is one of my favorite cooking methods. You won’t get a hard sear, crispy skin, or any amount of browning, but that’s alright. Instead, you’ll be rewarded with juicy,…
This Is the Key to Making Truly Great Chicken Soup
It’s sick season, and I’m a little sick. It’s not COVID, but it is the first head cold I’ve had in over two years, and it will not go away.…
2 Poachers In Madhya Pradesh Shootout In Which 3 Cops Died, Killed: Police
Three cops were shot dead by poachers in a forest in Guna in the early hours of Saturday morning.Guna: Denying claims of an encounter of four poachers in the retaliatory…
What Is Court Bouillon, and How Should You Use It?
Photo: margouillat photo (Shutterstock) No one has ever described me as “subtle” or “restrained,” and I have a tendency to gravitate towards flavor profiles that are as strong and (sometimes)…