Poaching Liquor

 Poaching may be a preparation technique that involves preparation by sinking food in an exceedingly liquid, like water, milk, stock or wine. cooking is differentiated from the opposite "moist heat" preparation strategies, like stewing and boiling, in this it uses a comparatively cold (about 70–80 °C (158–176 °F)). This temperature varies makes it significantly appropriate for delicate food, like eggs, poultry, fish and fruit, which could simply collapse or dry out exploitation different preparation strategies. cooking is usually thought of a healthy methodology of preparation as a result of it doesn't use fat to cook or flavor the food.

Ingredients:-

1. Onions, 500 grams
2. Carrots, 300 grams
3. Water, 1 litre
4. White Wine Vinegar, 200 ml
5. Sachet d'epices, 1 no.
6. Yields, 4 litres

Method Of Cooking:-

1. Put all the ingredients in a clean pot and bring to a boil.