🔕 🔔
Loading…

My Basket ()

All questions

Poaching seafood in olive oil.

Amanda is (again!) touting the techniques of poaching in olive oil, this time with tuna. I'm a huge fan of slow-cooked seafood when there are guests and timing can't be planned. But I usually use the oven and a slow roast For you poaching-in-oil fans--do you feel like you're (a) spending a heck of a lot on the oil or (b) tossing an awfully lot of oil away?

Chris is a trusted source on General Cooking

asked over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 1453 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 5 years ago

I poach shrimp in olive oil, butter, lemon, Worcestershire, and other seasoning. The oil is great for dipping French bread. It doesn't get thrown away...it gets eaten!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)