Milk’s lactic acid tenderizes meat (cheaper, more flavorful meats like pork shoulder become a breeze to cook!), and makes its own sauce. Chef James Briscione shows Food52 how to poach with milk. ►►http://f52.co/2jDOpcYSubscribe to Food52 on YouTube ►► http://bit.ly/2f1wNmq How to Poach in Milk Recipe▪ 4 boneless chicken breasts/1 to 2 pounds firm white fish filet/1 to 2 vegetable “steaks”▪ 2 tsp kosher salt▪ 2 oz butter▪ 2 shallots, thinly sliced▪ 4 cloves garlic, thinly sliced▪ 6 to 8 branches woody herbs (thyme, sage, rosemary, oregano)▪ 1 teaspoon all-purpose flour (for gluten-free, use rice flour)▪ 1 quart whole or 2% milk, plus more as needed▪ Zest of 1 lemon▪ 1/2 tsp freshly ground black pepper▪ pinch of nutmeg1. Season the main item (chicken, fish or vegetable) with kosher salt, coating the item well on both sides.2. Melt the butter in a wide bottomed pan over medium-high heat. Cook until the butter is browned and has a roasted, nutty aroma.3. Pat the main item dry and place in the pan, presentation side down, and sear until well-browned. Flip and brown well on the second side. Remove the item from the pan to rest on a rack.4. Add the shallots and garlic to the pan and sauté for 3 to 4 minutes until lightly browned.5. When the shallots and garlic are golden and fragrant, scatter the herbs and flour into the pan. Cook, stirring often, for 1 minute more. Gradually whisk the milk into the pan and bring the mixture to simmer. Add the lemon zest, salt, pepper, and nutmeg.6. Add your main ingredient to the pan, and add more milk to cover if needed. Bring the milk in the pan to a light simmer; you are looking to maintain a temperature around 180˚F (82˚C). Cook until proper doneness is reached: boneless chicken, about 20 minutes; fish filets, 12 to 15 minutes; vegetables, 15 to 20 minutes.7. Remove the items from the pan rest on a rack. The poaching liquid may be reduced to create a sauce if desired: - For chicken, add thinly sliced mushrooms and simmer until tender and thickened. - For fish, reduce until thickened, then remove from the heat and stir in capers, lemon juice, and dill. - For vegetables, reduce until thickened, then remove from the heat and stir in ground chiles, sliced cilantro, and lime juice.8. Garnish with chopped toasted nuts or breadcrumbs.CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: f52.co/newsletter ABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.How to Poach in Milk | Chef James Briscone | Food52Special thanks to Chef James Briscone
