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Mike Eaton
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 Posted: Sat Dec 11, 2010 6:38 am Post subject: Can the poaching liquid be the basis of a good soup? |
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This question was posed here March 3, 2006, and the responses were tepid.
May I suggest Billi Bi. Loosely quoting from the Craig Claiborne International Cookbook, this may be the most delicious soup ever concocted.
It is an easy cream soup based on the liquor resulting from poaching mussels.
Mike Eaton |
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guest
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| Posted: Mon Jul 11, 2011 1:39 am Post subject: |
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| Thank you! I uasually end up cross referrencing several sites for the same recipe, in my attepmts to figure out the science of cooking something without bumbling it up. |
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Tony
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| Posted: Wed Nov 09, 2011 7:35 am Post subject: Water choice |
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Taking your advice I tried poaching it in Perrier. It tasted awful  |
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seanconcannon
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| Posted: Sun Jan 12, 2014 6:08 pm Post subject: Easy poached fish recipe |
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| I love the poached fish recipe in How to Cook Everything by Mark Bittman. I am going to give this one a try. |
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