3. Aside from egg, what other ingredients can be used in
poaching.
A.arroz valenciana
B.soup
C.Chicken cookware
D Roasting
E.stock
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3. Aside from egg, what other ingredients can be used in
poaching.
A.arroz valenciana
B.soup
C.Chicken cookware
D Roasting
E.stock
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Answer:
the answer is letter B. SOUP
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Poached EggsNOVEMBER 2006
GOURMET
SEE FULL RECIPE
3.5/4REVIEWS (8)71%WILL MAKE AGAIN
YIELDMakes 2 to 4 servings
ACTIVE TIME5 min
TOTAL TIME15 min
INGREDIENTS
1 teaspoon vinegar4 very fresh large eggs
PREPARATION
Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
Cooks' notes:
•Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. •The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
RELATED© Condé Nast 2020
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