• Papergeist@lemmy.worldEnglish
      10·
      1 year ago

      Probably what they meant. Poaching is specifically around 170 fahrenheit, so it’s a low and slow cooking process. For veg, you wanna blanch them which is with boiling water; fast and hot. If you cook them too slow, the chlorophyll turns brown before the veg is ready. Green beans don’t take long so it might not matter, but you’ll notice the difference with something more like broccoli.

      • LoneGansel@lemmy.worldOPEnglish
        6·
        1 year ago

        Thank you for the thorough explanation and term correction! These were definitely blanched, not poached.

  • WoahWoah@lemmy.worldEnglish
    2·
    1 year ago

    I love the saucing decision on the swordfish, the contrast is pleasing to the eye, and it looks like a wonderful dish. The overall presentation of the plate ends up being mundane and lacks cohesion. I think you can work on the plating here without taking away from the wonderful composition of the protein.