Home > Magazine Archives > Sept. 30, 2007 Issue > Features
How To Cook: Poaching, Steaming & Boiling
Issue: September 30, 2007
Cooking in liquid or steam is the basis of a wide range of techniques that can be used on an array of foods, from vegetables to rice to fish. Depending on what is to be cooked, the liquid used in boiling, steaming or poaching can range from something as simple as water or stock to more interesting ingredients such as wine, beer or milk.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
