Simmering is a perplexing term that's often confused with boiling or poaching, ... Simmering water sits between 185 and 205 degrees Fahrenheit which cooks food fairly slowly, ...

While the water is heating, crack the eggs into a wire mesh sieve to drain away any watery whites, then beat the eggs and salt together. I like to use a jar or Tupperware for this.

Another simple tool that can yield rich, well-formed poached eggs is a mesh strainer. Straining the eggs first gets rid of the natural water in the egg whites. From there, you can lower the ...

Crumble 1 pound of tempeh into 6 cups of water, bring to a boil, simmer, then strain. This is amazingly well balanced, meaty and full-flavored, especially for a vegan stock. Photo.

If you are skittish about dropping a raw egg into simmering water, relax, it’s not as hard as it’s cracked up to be. This is part of The Grown-Up Kitchen, ...

Poached salmon will always hold a spark of romance for me because it was the first dinner I ever made for my husband, roughly this time of year 30 years ago.