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.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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