See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

Poaching large quantities of fish or chicken
Leona
10/01/13
I need to poach a whole salmon ~ 7 lbs. and 7 lbs. of boneless skinless chicken breasts for salads. Do you have a method for doing this that doesn't dry out the meat? I was thinking court bouillon for both.

THX

ellen
10/01/13
Drying out means you are overcooking, too hot or more likely, too long.

Court bouillon for each is a fine idea, of course, slightly different formulas, just keep it at a true simmer. It can even be specifically flavored, such as cajun court bouillon.
www.deepsouthdish.com/2010/03/cajun-courtbouillon.html

You can also brine the breasts before cooking to improve juiceness- about 6 hours- and be aware that never-frozen tends to stay a bit moister than frozen and thawed.

Leona
10/02/13
The Cajun Court Bouillon sound wonderful. Although I don't think it works for this party. I will definitely try it in the future. Thanks for your prompt reply.
Re:
Name:
E-Mail: (optional)
 
Message
Body