Home > Magazine Archives > Sept. 30, 2007 Issue > TBD
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!
Get a SNEAK PREVIEW of the Top 100 Wines of 2009 on Monday, Nov. 16th
PLUS:
• Search over 200,000 wine ratings and tasting notes
• Get FREE mobile access
• Consult our editors' blogs
• Find widely available wines and good values
• Get e-newsletters with ADVANCE ratings
Log In If You're Already a WineSpectator.com Member
