Chef Kev shows how poaching can be a healthy and delicious way to cook meat or fish.
VIDEO TRANSCRIPT
Hey, Chef Kev here with quick tips for healthy cooking.
This one will revolutionize the way you cook. Ok, maybe I oversold it there, but this is great idea: Poach it!
That’s right, cook your protein on the stove without the oil.
Let’s face it. Every day some expert tells you that one oil is better than another for you.
So, put down that fry pan, get rid of all the oils and just poach it.
So what is poaching?
It’s the simple process of using liquid to heat your meat or fish.
Poaching is a great way to impart flavor without adding calories. Plus it makes clean up easy because nothing sticks to the pan. It’s healthy and it keeps meat moist with the added benefit of making it pretty near impossible to overcook.
Here’s how you poach.
Get a broth and bring it to a medium heat or a very soft boil. Now you can use plain old water, but really you can do so much better.
I use an aromatic broth, like chicken stock, and I’m adding citrus and herbs.
If you’re cooking seafood put it into the broth.
If you’re cooking chicken, it’s just the opposite. Put it in first and then add the broth.
Either way, make sure the liquid completely submerges your protein.
Cook it all the way through. Usually you can tell when the color becomes a distinct white color as opposed to a grey or pink color.
A good rule of thumb in poaching is always use a liquid you’d want to drink. Never use something you don’t like cause no matter how much you cook it, you can’t change the flavor!
I’m Chef Kev, making healthy cooking simple and sweet.