There are many techniques for cooking. Each model has a different way. To acquire. Flavor, moisture, taste, touch. Of the dish. Today we have come to know and Poaching Roasting.
Poaching Roasting What is.
Poaching (blanching), remove the meat and vegetables. To the edge of the container. Then add liquid such as water, milk or wine, the other driven by the heat of 160-18 oF (71-85 oC) and stew is cooked by make heat through the liquid. Cook until done .... I have a simple example. Boiled egg, a pear.
Roasting (baking) is the meat and vegetables grilled with direct heat to it. Heat about 200 oC (400 oF).
If you grill the meat to the pan or plate without water, it is also the technique of Roasting.
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