Glossary P
Deutsch: Pochieren / Español: Escalfar / Português: Escalfar / Français: Pocher / Italiano: In camicia
Poaching in the food context refers to a gentle cooking technique where food is submerged in liquid and heated at a low temperature, typically between 71°C and 82°C (160°F to 180°F). The liquid is kept just below the boiling point, resulting in a gentle, steady Simmer. This method is ideal for delicate foods such as eggs, fish, poultry, and fruit, ensuring they remain tender and do not become tough or dry.
Deutsch: Pochero (Eintopfgericht) / Español: Pochero (cocido) / Português: Pochero (cozido) / Français: Pochero (ragoût) / Italiano: Bollito misto (simile al pochero)
The pochero is a traditional dish deeply rooted in Latin American cuisine, particularly in Argentina, Uruguay, and Paraguay. Originating from Spanish culinary influences, it represents a hearty one-pot meal that combines meat, vegetables, and legumes in a flavorful broth. This dish reflects the region's agricultural abundance and cultural fusion.
Not-So-Hot-Dog
My doggie stole a sausage
And ran it down the street,
Discovered it was two-thirds bread
And only one-third meat.
So much bread in sausages
Is against the law.
Even tho' it's stolen,
The quality's still poor!
That sausage will not worry,
He knows 'twould be in vain,
For when that doggie's had one bite
He'll run it back again!
And so the English sausage
Was saved from mutilation:
That sausage lived till a hundred and nine
But the dog died of starvation.
Source: Unspun Socks (From a Chicken's Laundry) Children's poems by Spike Milligan