Date: 26/3/11 10:21 pm (UTC)
I got the inspiration from a German cookery programme in which Kolja Kleeberg (http://www.vau-berlin.de/engl/index.html) poached a piece of meat in stock suspended from a spoon and Richard Corrigan did something similar with a duck breast in Cookery School (http://www.channel4.com/4food/recipes/tv-show-recipes/cookery-school-recipes/poached-duck-breast-with-beetroot-pur-e-and-mooli-recipe) last week (but witout searing the meat).
I'm going to try this with a steak at some point.
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