Poaching - AppletonPC

Illustration of vinegar being added to gently simmering poaching water to help egg white proteins set quickly

Food & Cooking

December 3, 2025

The vinegar splash in egg poach that keeps whites perfect : how acid sets protein instantly

A splash of vinegar perfects poached eggs: acid sets proteins fast, corrals wispy whites, and keeps yolks runny—complete method, safety notes, tips, and swaps.

Illustration of a slice of bread dissolving into a simmering soup to thicken it, with small dumplings formed from the soaked bread poaching in the broth

Food & Cooking

November 30, 2025

The bread slice in soup that thickens it naturally : how it turns into dumplings

Discover how a single slice of bread thickens soup naturally and transforms into tender dumplings, with the science, step‑by‑step method, and best breads.

Illustration of a poached egg in gently simmering vinegar-acidulated water, with tight, set whites surrounding a runny yolk

Food & Cooking

November 29, 2025

The vinegar splash in poached eggs that keeps whites tight : how acid sets protein instantly

Learn how a splash of vinegar keeps poached egg whites tight: the science of acid-setting proteins, best vinegars, ratios, and step-by-step poaching technique.