Poaching in olive oil is the secret to sensational seafood

12/1/2011 | Chicago Sun-Times (free registration)

Chefs in Chicago recommend the simple but slow technique of poaching with olive oil when working with seafood. A consistent oven temperature and high-quality olive oil are the main keys. "It is a very delicate process. It brings the fish flavor forward, as well as the moisture -- the flavor gets brighter," said L20 chef Matthew Kirkley.

View Full Article in:

Chicago Sun-Times (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN