Panduduhan

Poaching minangka salah sawijining jinis teknik masak sing nyakup masak kanthi nyelehake panganan menyang cuweran kayata banyu, susu, stok utawa anggur . Perburuan dibedakake karo cara masak "panas lembab" liyane, kayata simmering lan godhok, amarga nggunakake suhu sing cukup sithik (udakara 70–80 °C (158–176 °F) ). ^[1] Rentang suhu iki cocog banget kanggo panganan sing alus, kayata endhog, unggas, iwak lan woh, sing gampang ambruk utawa garing nggunakake cara masak liyane. Perburuan asring dianggep minangka cara masak sing sehat amarga ora nggunakake lemak kanggo masak utawa ngicipi panganan kasebut. ^[2]

Referensi

↑ Katz H., Solomon; Weaver, William W. (2003), Encyclopedia of food and culture, New York: Scribner, kc. 95
↑ Jones, G. Stephen (18 June 2012). "Poaching Eggs, Meat, Chicken, Fish and Vegetables". Dibukak ing 29 January 2014.

[1] Katz H., Solomon; Weaver, William W. (2003), Encyclopedia of food and culture, New York: Scribner, kc. 95

[reluctantgourmet-2] Jones, G. Stephen (18 June 2012). "Poaching Eggs, Meat, Chicken, Fish and Vegetables". Dibukak ing 29 January 2014.

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[2]