Water, Water Everywhere (1 of 2)

The cure for anything is salt water;

sweat, tears, or the sea.
- Isak Dinesen

Before you tune out, no, this isn’t a post about how you need to drink more water. You already know that. This is a post about cooking with water. Everyone has heard the jokes  - “She can’t even boil water” or “he needs a recipe to make ice” – so we all know that the most basic method of cooking is with water. It’s also the healthiest and there are a number of ways to do it.

Cooking Style: Poaching

Works best for: Proteins

Upgrade: Add non-water liquids for more intense flavor

I first discovered poaching in my grandmother’s kitchen. My sister and I would spend the night with her occasionally and in the mornings, breakfast would always include poached eggs. As a kid I learned to love a runny yolk sopped up with toast or a biscuit. I didn’t learn to fry an egg till I was 20. Now, a fried egg tastes pretty good. But so does a poached egg. They both, as it turns out, taste like eggs.  Have you ever tasted cooking oil? It’s not delicious. Go to the kitchen and have a swig. I’ll wait…

See?! Sure, there is a distinct flavor, but no more so than there is in water. And no more than will be masked by the dry seasoning and other foods on the plate. So get rid of it.

Get a non-stick frying/ sauté pan (this is the last time I’m gonna tell you) and fill it 1/3 – 1/2 way with water. Put it on medium-high heat. Toss in your protein, and just like that, you are poaching! Cook it the same way you would in oil; turn thick meats over two or three minutes in to sear both sides, then lower the heat and let it ride. If it’s an egg, crack the contents directly into boiling water and when the egg white is completely opaque, fish it out with a spoon.  Once you’ve mastered basic water poaching, you can start adding other liquids to the pan for layers of flavor. When most of the water has cooked off, add citrus juice to fish or soy sauce to chicken.  Surprisingly, almond milk does something kinda magical to an egg.  Vinegar is available in a myriad of styles and can be added to any meat to add flavor as well as help tenderize the cut.

Cooking Style: Boiling

Works best for: Starches

Upgrade: Boil more than one food together to marry the flavors

Everybody here can boil water, yes? In case you need a refresher:  1. Fill a pot with water. 2. Make that pot hot. 3. Hide and watch. Now it’s just a matter of getting your food into the boiling water. For some reason, recipes have you measure out the water. This is only necessary if the end result is something that can’t be drained easily, like if you’re making oatmeal. But if you’re boiling root vegetables or pasta or whatever, just make sure you have enough water to cover the food and go. If the starch you’re boiling doesn’t naturally come in grain form (rice, for example), you will need to cut it up, usually into cubes.

Hint: the smaller you make the pieces, the faster they will cook.

If you’re making mashed potatoes, slice ½ -inch rounds and then cut those in quarters. When the water is boiling, toss the pieces in. Every few minutes, take a piece out with a long spoon. Try to mash that piece with a fork. When the test piece mashes easily, they’re ready to drain and mash. Coarse salt and a bit of margarine add a classic taste to this comfort food and make the end result creamier and more savory.  I like to add onions of any variety to the potato pot a few minutes before draining and mashing to blend the flavors together. You can do the same thing with sweet potatoes and apples or cous cous and cranberries.

Tomorrow, or possibly Friday, I'll discuss the final water-cooking method (steaming) and give you a recipe that uses all three methods at once!