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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 |
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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. 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. |
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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. |