On Friday, July 20, 2018 at 10:53:46 PM UTC-4, Ed Pawlowski wrote:

> Hey TJ, good to hear from you once in a while. I've simmered them when
> making soup, not for your uses. I don't really know the time they are
> done because I'm making soup and simmering a while.
>
> Your method sounds like it just needs a bit of fine tuning. I'd bring
> to a boil, then simmer for 5 to 10 minutes, let stand. If you don't get
> it perfect the first time I bet you do the second time. Simple and
> repeatable will be good.


Weird, your post showed up in my email program, also one from "It's Joan", or whatever, so I am responding to both of you from here. Yeah, you're right, I guess it does come down to experimentation, which is what I've been doing. I found better success keeping a lid on that trying to poach without.. I never used a thermometer much, always went by feel, but the poached version that came out the way it was supposed to, it was really nice and soft to cut for sandwiches, like using deli meat but without all the garbage. I am not much of a sandwich person. I am like you, I always used to just simmer it a while, 20 to 30 on very low. I think some of my stupid questions come from having an electric stove. I live in an apartment, never bought a stove in my life, nor could I if I had to. But in L.A. I always had gas.. I really prefer gas and think it's easier to figure out temps and so forth on sight alone, and of course you cant turn it off and on more quickly than the electric burners. Thanks for your response. Maybe not enough time went by in the group, but I didn't see your answers there. I will copy and paste this in the group if I see your response there. Thanks.