Why does a pot of water heated to the same temperature as a pot of oil cook food faster?
Test cook Bridget Lancaster uncovers the secrets to perfect Poached Fish Fillets with Sherry-Tomato Vinaigrette. Then, science expert Guy Crosby explains the science of poaching in oil. Next, tasting ...
The right one can make a difficult task a lot easier.
Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.
What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.
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