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How to Poach in Milk Chef James Briscone Food52
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=CV1jxlIQCYY
Milk’s lactic acid tenderizes meat (cheaper, more flavorful meats like pork shoulder become a breeze to cook!), and makes its own sauce. Chef James Briscione shows Food52 how to poach with milk. ►►http://f52.co/2jDOpcY • Subscribe to Food52 on YouTube ►► http://bit.ly/2f1wNmq • How to Poach in Milk Recipe • ▪ 4 boneless chicken breasts/1 to 2 pounds firm white fish filet/1 to 2 vegetable “steaks” • ▪ 2 tsp kosher salt • ▪ 2 oz butter • ▪ 2 shallots, thinly sliced • ▪ 4 cloves garlic, thinly sliced • ▪ 6 to 8 branches woody herbs (thyme, sage, rosemary, oregano) • ▪ 1 teaspoon all-purpose flour (for gluten-free, use rice flour) • ▪ 1 quart whole or 2% milk, plus more as needed • ▪ Zest of 1 lemon • ▪ 1/2 tsp freshly ground black pepper • ▪ pinch of nutmeg • 1. Season the main item (chicken, fish or vegetable) with kosher salt, coating the item well on both sides. • 2. Melt the butter in a wide bottomed pan over medium-high heat. Cook until the butter is browned and has a roasted, nutty aroma. • 3. Pat the main item dry and place in the pan, presentation side down, and sear until well-browned. Flip and brown well on the second side. Remove the item from the pan to rest on a rack. • 4. Add the shallots and garlic to the pan and sauté for 3 to 4 minutes until lightly browned. • 5. When the shallots and garlic are golden and fragrant, scatter the herbs and flour into the pan. Cook, stirring often, for 1 minute more. Gradually whisk the milk into the pan and bring the mixture to simmer. Add the lemon zest, salt, pepper, and nutmeg. • 6. Add your main ingredient to the pan, and add more milk to cover if needed. Bring the milk in the pan to a light simmer; you are looking to maintain a temperature around 180˚F (82˚C). Cook until proper doneness is reached: boneless chicken, about 20 minutes; fish filets, 12 to 15 minutes; vegetables, 15 to 20 minutes. • 7. Remove the items from the pan rest on a rack. The poaching liquid may be reduced to create a sauce if desired: - For chicken, add thinly sliced mushrooms and simmer until tender and thickened. - For fish, reduce until thickened, then remove from the heat and stir in capers, lemon juice, and dill. - For vegetables, reduce until thickened, then remove from the heat and stir in ground chiles, sliced cilantro, and lime juice. • 8. Garnish with chopped toasted nuts or breadcrumbs. • CONNECT WITH FOOD52 • Web: https://food52.com • Facebook: / food52 • Instagram: / food52 • Pinterest: / food52 • Twitter: / food52 • Food52 newsletter: f52.co/newsletter • ABOUT FOOD52 • As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. • How to Poach in Milk | Chef James Briscone | Food52 • Special thanks to Chef James Briscone
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