On Wed, 17 Feb 2016 12:36:31 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 17, 2016 at 2:23:49 PM UTC-5, Brooklyn1 wrote:
>> On Wed, 17 Feb 2016 12:55:14 -0600, Sqwertz >
>> wrote:
>>
>> >On Wed, 17 Feb 2016 13:18:03 -0500, Brooklyn1 wrote:
>> >
>> >> How thick a steak and what kind of steak, salmon, shark, pork, beef
>> >> chuck... I can't imagine cooking a rib steak or porterhouse by that
>> >> method, not unless you're afflicted with TIAD.
>> >
>> >Now Pussy Katz is an expert on sous vide cooking <rolling eyes>
>> >
>> >If you ever order steak in a medium to high-end restaurant, there's a
>> >very good chance that's how it's been prepared. Same goes for much of
>> >the chicken and fish, too.
>>
>>
>> Chicken and fish are excellent poached... poached porterhouse
>> epitomizes TIAD.
>
>It's not poached, because the it's in a bag, not immersed in liquid.

That's poached.