Originally Posted by foodaholic
Just do it.
Actually the technique,I'm sure you know is just butter and a little water.
Oh no .... I want Thomas to make it for me @ The French Laundry, along with the 6 other courses in my dinner, enjoyed with $500 worth of wine and his signature coffee and doughnut dessert! Someday ......
Me, I boil myself lobsters all the time (cheaper usually than steak), which I eat with my Stop and Shop pinot grigio.
Seriously, I have thought about butter-poaching @ home and will try it sometime.