Poached chicken gets a bad rap for being tough, dry, and a little squeaky between your teeth. But that’s probably because poaching is a relatively imprecise cooking method.
You are here
By America’S Test Kitchen The Associated Press
Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven (set to just 300 F) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven.
Delicately flavoured spaghetti squash makes for a fun and interesting vegetarian main, but often the squash must be roasted in the oven while a separate sauce is made on the stove. In the multicooker, however, we could make a simple fresh tomato sauce and cook a large 4-pound spaghetti squash together in one pot.
Tabbouleh is a signature Levantine salad made of bulgur, parsley, tomato, and onion steeped in a penetrating mint and lemon dressing.
We started by salting the tomatoes to rid them of excess moisture that otherwise made our salad soggy. Soaking the bulgur in lemon juice and some of the drained tomato liquid, rather than in water, allowed it to absorb lots of flavour as it softened.
This classic New Orleans specialty is built on a roux—a cooked mixture of fat and flour that must be stirred constantly, sometimes for an hour or more, until it is deep brown.
Couscous is one of the fastest and easiest side dishes to prepare. A staple in Morocco and other North African countries, it is traditionally served under stews and braises to soak up the flavourful sauce. But because it often plays sidekick, the grain is too often left bland and unexciting.
While poached chicken may sound like bland diet food, we actually love this method as it is very forgiving and an easy path to moist, succulent chicken every time.
Creamy Greek yogurt, fresh fruit and crunchy granola make a delicious and wholesome start to the day or a great afternoon snack—and layering them in a glass makes this simple combination feel like a special occasion.
A homemade veggie burger is a welcome alternative to beef—at least in theory. But too many are either mushy or dry and lack flavour.
For a modern burger with superior composition, we stepped beyond run-of-the-mill bean patties and combined pinto beans with sweet, earthy beets, rich walnuts, and chewy bulgur.
The delights of classic chicken pot pie are many—from the burnished, flaky crust to the luscious, savory filling.