Talk:Poaching (cooking)

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oil poaching

Latest comment: 14 years ago2 comments2 people in discussion

For no clear reason both this entry, and the cooking method categorization template seem to ignore oil poaching... --Belg4mit (talk) 03:28, 25 December 2008 (UTC)Reply

Agreed. confit is a common preparation that certainly qualifies as poaching in most instances. Good Eats even has a segment on poaching in oil. Dmforcier (talk) 19:04, 22 April 2010 (UTC)Reply

Mutagenic agents

Latest comment: 8 years ago1 comment1 person in discussion

The article claims "poaching can lead to the trivial production of mutagenic agents, the effects of which are not fully understood.[3]" I looked in the [cited paper], and the only reference to poaching says

"Generally speaking, the types of cooking that involve temperatures of around 100°C (boiling in water, steaming, stewing without previous browning, poaching, or braising) lead to a production of mutagenic agents that is too low to be quantifiable"

If the effects are too low to be quantifiable, then I don't see why this should be mentioned. If no-one comes up with a better justification, I will delete this statement. Iapetus (talk) 07:39, 5 April 2016 (UTC)Reply

Move discussion in progress

Latest comment: 13 days ago1 comment1 person in discussion

There is a move discussion in progress on Talk:Foam (culinary) which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 17:05, 27 June 2024 (UTC)Reply

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