POACHING EGGS. Terms to know Cooking The process of preparing food for eating by applying heat ...
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Transcript of POACHING EGGS. Terms to know Cooking The process of preparing food for eating by applying heat ...
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POACHING EGGS
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Terms to know
Cooking The process of preparing food for eating by
applying heat Poaching
Cooking food in liquid (usually flavored) at a temperature below simmering, 160°-180°F
Coagulation When proteins are heated they solidify and
become firm pH
The measure of acidity or alkalinity of a substance
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Perfectly Poached Eggs
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Importance of Water Temperature Water Temperature: You will want to
bring the water to a temperature of about 160 to 180ºF (71-82ºC). As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.
If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk.
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Why Add Vinegar?
Adding acid to the poaching water will cause more the whites to coagulate better, it also lowers the temperature at which the eggs coagulate.
When a lot of acid is used, it denatures (unravels) the protein structure.
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A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
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Lab procedure:
All students will poach first egg in 4 cups of water without any vinegar added.
For the second egg add the following amount of vinegar to 4 cups of water: Kitchens 1, 3, 5, 7 – 1 Tablespoon Kitchens 2, 4, 6 – 1 teaspoon