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Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter. [1] Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes. [1] [2] [3] [4]
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Creamy Lobster Linguine by Giada De Laurentiis. Giada De Laurentiis swears by this creamy lobster linguine recipe for a holiday feast. For the sauce, crisp bacon, shallots, garlic and red pepper ...
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Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]
Quenelle de brochet sauce Nantua. A quenelle (French pronunciation:) is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. [1]
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Mēdüzā's Torre de Mare, a seafood tower from the raw bar that includes oysters, little neck clams, 2 lb. lobster, u-10 shrimp, and a seafood cocktail. Mēdüzā Mediterrania New York/Yelp What ...