Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Seems to me that rather defeats the point. It is normally partially poached, then left to finish in the residual heat of the cooling poaching medium.
Also, until very recently, few domestic kitchens and many commercial kitchens wouldn't have had the ice for an ice bath.
Seems to me that rather defeats ther point. It is normally partially poached, the left to finish in the residual heat of the cooling poaching medium.
Also, until very recently, few domestic kitchens and many commercial kitchens wouldn't have had the ice for an ice bath.
