AUTO iQ POACHED INFUSIONS & STOCKS
AUTO iQ POACHED INFUSIONS & STOCKS
EGGS
1. Crack eggs into a single bowl.
2. Pour water into the cooking pot and cover. Select Auto-iQ Poached Infusions: Recipe 1, 2, 3, or 4 and press the START/STOP button. The water will start heating up to a gentle simmer.
3. At the first beep, which signifies the water has come to a simmer, the display will read “Add.” Lift lid and pour eggs carefully into water. Cover pot and press the START/STOP button.
4. While eggs are poaching, line a plate with a paper towel and have a slotted spoon ready.
5. At the second beep, transfer eggs one by one with the slotted spoon onto the paper-towel-lined plate.
AUTO-IQ PROGRAM NUMBER – (1-3)
EGGS WATER PREP COOK* MAKES
1. 2 large eggs 5 cups 2 minutes 6 1/2 minutes 1 serving
2. 4 large eggs 5 cups 2 minutes 18 1/2 minutes 2 servings
3. 6 large eggs 5 cups 2 minutes 18 1/2 minutes 3 servings
4. 12 large eggs 5 cups 2 minutes 21 minutes 6 servings
TIPS
To help keep the egg whites from separating, add 1 tablespoon vinegar to the water. Make Eggs Benedict, found on Page 98, with this process.
Crack your eggs first. This helps speed up the process and gives you more control over those delicate egg yolks, rather than cracking them right into the pot.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
SHRIMP
1. Pour liquid and any seasonings into the cooking pot and cover. Select Auto-iQ Poached Infusions: Recipe 5 or 6 and press the START/STOP button. The liquid will start heating up to a gentle simmer.
2. At the first beep, which signifies the liquid has come to a simmer, the display will read “Add.” Lift lid and add shrimp carefully to liquid. Cover pot and press the START/STOP button.
3. While shrimp are poaching, place a colander in your sink.
4. At the second beep, CAREFULLY remove the cooking pot using oven mitts and drain shrimp in the colander.
5. Pat shrimp dry, then chill in refrigerator for 1–2 hours.
AUTO-IQ PROGRAM NUMBER – (5-6)
SHRIMP WATER PREP COOK* MAKES
5. 1-pound uncooked fresh large shrimp, peeled, deveined
4 cups 10 minutes 19 minutes 8 servings
6. 1-pound uncooked frozen large shrimp, peeled, deveined
4 cups 10 minutes 30 minutes 8 servings
FLAVOR INSPIRATION
Classic Shrimp Cocktail Seasonings
2 lemons, cut in half
10 peppercorns
1 tablespoon salt
2 bay leaves
TIPS
Mix it up by trying different poaching liquids like white wine, beer, or broth/stock.
• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.
• Use a light beer, like a lager or ale. Use a 1-to-3 ratio of beer to water.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
FISH
1. Place all vegetables, liquids, and seasonings in the cooking pot and stir gently to incorporate.
2. Nestle the fish portions into the contents of the pot so they are roughly half submerged in the liquid and surrounded by aromatics and vegetables.
3. Cover pot and select Auto-iQ Poached Infusions: Recipe 7, 8, or 9 and press the START/STOP button.
AUTO-IQ PROGRAM NUMBER – (1-3)
FISH WATER PREP COOK* MAKES
7. 2–6 uncooked fish pieces (4 ounces each, fish should have skin removed), 1/4-inch to 1/2-inch thick
4 cups 2-20 minutes 16 minutes 2-6 servings
8. 2–6 uncooked fish pieces (4 ounces each), 3/4-inch to 1-inch thick
4 cups 2-20 minutes 18 minutes 2-6 servings
9. 2–6 uncooked fish pieces (4 ounces each), 1 1/4-inches to 1 1/2-inches thick
4 cups 2-20 minutes 20 minutes 2-6 servings
BEST FISH FOR POACHING
Best results are achieved with fish that is slightly thicker and heartier.
• Salmon • Cod • Grouper • Halibut • Arctic Char • Steelhead Trout
TIPS
Mix it up by trying different poaching liquids like red or white wine, broth/stock, or coconut milk.
• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.
• Use a 3-to-1 ratio of coconut milk to water.
Make a reduction by straining the poaching liquid through a fine mesh sieve, discarding the vegetables and aromatics but reserving the liquid. Return liquid to pot, add 1/4 cup heavy cream, and cook on STOVE TOP HIGH for roughly 30 minutes, until the liquid has reduced by 75%. Turn unit off, and slowly whisk in 6 ounces cold butter cut into small cubes. Serve over your poached fish.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
FRUIT
1. Place liquid and seasonings in the cooking pot and stir gently to combine.
2. Add fruit, ensuring it is fully submerged in the liquid, cutting as needed.
3. Cover pot and select Auto-iQ Poached Infusions: Recipe 10 and press the START/STOP button.
4. At the beep, use a slotted spoon to remove the fruit from the poaching liquid.
AUTO-IQ PROGRAM NUMBER – (10)
FRUIT WATER PREP COOK* MAKES
10. 1 pound fresh fruit, peeled, core or pit removed
6 cups 15 minutes 35 minutes 3 serving
BEST FRUIT FOR POACHING
• Pears • Apples • Plums • Cherries • Peaches • Pineapple
TIPS
For best results, peel and core or pit your fruit before cutting it into 1”-3” chunks or slices so fruit is fully submerged in liquid.
Mix it up by trying different poaching liquids, like wine, juice, or cider. Use a 2-to-1 ratio of wine, juice, or cider to water to not overwhelm your fruit.
Make a reduction by straining the poaching liquid through a fine mesh sieve. Return liquid to pot and cook on STOVE TOP HIGH for roughly 45 minutes, until liquid has reduced by 75% and has a texture similar to caramel sauce. Spoon over poached fruit, ice cream, yogurt, or granola.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
STOCKS
1. Place all the ingredients in the cooking pot and cover. Select Auto-iQ Poached Infusions: Recipe 11 or 12 and press the START/STOP button.
2. Place colander over a large bowl.
3. At the beep, CAREFULLY remove the cooking pot using oven mitts and drain stock in the colander.
4. Allow stock to cool, uncovered, at room temperature. When cool, skim any fat from the surface of the strained stock and discard. Use immediately, or cover and store in the refrigerator up to 1 week or in the freezer up to 6 months.
AUTO-IQ PROGRAM NUMBER – (11-12)
STOCKS WATER PREP COOK* MAKES
Chicken Stock 10 cups 15 minutes 3 1/2 hours 10 cups
Vegetable Stock 10 cups 15 minutes 68 minutes 10 cups
ENHANCE THE FLAVOR
Before starting your stock, sear bones and/or sauté vegetables on STOVE TOP HIGH until browned.
TIPS
Don’t add salt. This allows you to better season your dishes when using your stock later.
For even more flavor, generously season with other aromatics such as fennel or coriander seed.
Save your leftover vegetables throughout the week and use them when making your stock.
For sauces and soups on the fly, keep your stock in a sealed container in the refrigerator up to 1 week, or freeze it in ice cube trays, transfer to freezer bags, and store frozen up to 6 months.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
EGGS
1. Crack eggs into a single bowl.
2. Pour water into the cooking pot and cover. Select Auto-iQ Poached Infusions: Recipe 1, 2, 3, or 4 and press the START/STOP button. The water will start heating up to a gentle simmer.
3. At the first beep, which signifies the water has come to a simmer, the display will read “Add.” Lift lid and pour eggs carefully into water. Cover pot and press the START/STOP button.
4. While eggs are poaching, line a plate with a paper towel and have a slotted spoon ready.
5. At the second beep, transfer eggs one by one with the slotted spoon onto the paper-towel-lined plate.
AUTO-IQ PROGRAM NUMBER – (1-3)
EGGS WATER PREP COOK* MAKES
1. 2 large eggs 5 cups 2 minutes 6 1/2 minutes 1 serving
2. 4 large eggs 5 cups 2 minutes 18 1/2 minutes 2 servings
3. 6 large eggs 5 cups 2 minutes 18 1/2 minutes 3 servings
4. 12 large eggs 5 cups 2 minutes 21 minutes 6 servings
TIPS
To help keep the egg whites from separating, add 1 tablespoon vinegar to the water. Make Eggs Benedict, found on Page 98, with this process.
Crack your eggs first. This helps speed up the process and gives you more control over those delicate egg yolks, rather than cracking them right into the pot.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
SHRIMP
1. Pour liquid and any seasonings into the cooking pot and cover. Select Auto-iQ Poached Infusions: Recipe 5 or 6 and press the START/STOP button. The liquid will start heating up to a gentle simmer.
2. At the first beep, which signifies the liquid has come to a simmer, the display will read “Add.” Lift lid and add shrimp carefully to liquid. Cover pot and press the START/STOP button.
3. While shrimp are poaching, place a colander in your sink.
4. At the second beep, CAREFULLY remove the cooking pot using oven mitts and drain shrimp in the colander.
5. Pat shrimp dry, then chill in refrigerator for 1–2 hours.
AUTO-IQ PROGRAM NUMBER – (5-6)
SHRIMP WATER PREP COOK* MAKES
5. 1-pound uncooked fresh large shrimp, peeled, deveined
4 cups 10 minutes 19 minutes 8 servings
6. 1-pound uncooked frozen large shrimp, peeled, deveined
4 cups 10 minutes 30 minutes 8 servings
FLAVOR INSPIRATION
Classic Shrimp Cocktail Seasonings
2 lemons, cut in half
10 peppercorns
1 tablespoon salt
2 bay leaves
TIPS
Mix it up by trying different poaching liquids like white wine, beer, or broth/stock.
• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.
• Use a light beer, like a lager or ale. Use a 1-to-3 ratio of beer to water.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
FISH
1. Place all vegetables, liquids, and seasonings in the cooking pot and stir gently to incorporate.
2. Nestle the fish portions into the contents of the pot so they are roughly half submerged in the liquid and surrounded by aromatics and vegetables.
3. Cover pot and select Auto-iQ Poached Infusions: Recipe 7, 8, or 9 and press the START/STOP button.
AUTO-IQ PROGRAM NUMBER – (1-3)
FISH WATER PREP COOK* MAKES
7. 2–6 uncooked fish pieces (4 ounces each, fish should have skin removed), 1/4-inch to 1/2-inch thick
4 cups 2-20 minutes 16 minutes 2-6 servings
8. 2–6 uncooked fish pieces (4 ounces each), 3/4-inch to 1-inch thick
4 cups 2-20 minutes 18 minutes 2-6 servings
9. 2–6 uncooked fish pieces (4 ounces each), 1 1/4-inches to 1 1/2-inches thick
4 cups 2-20 minutes 20 minutes 2-6 servings
BEST FISH FOR POACHING
Best results are achieved with fish that is slightly thicker and heartier.
• Salmon • Cod • Grouper • Halibut • Arctic Char • Steelhead Trout
TIPS
Mix it up by trying different poaching liquids like red or white wine, broth/stock, or coconut milk.
• Use a dry white wine, like pinot grigio or sauvignon blanc. Use a 1-to-3 ratio of wine to water.
• Use a 3-to-1 ratio of coconut milk to water.
Make a reduction by straining the poaching liquid through a fine mesh sieve, discarding the vegetables and aromatics but reserving the liquid. Return liquid to pot, add 1/4 cup heavy cream, and cook on STOVE TOP HIGH for roughly 30 minutes, until the liquid has reduced by 75%. Turn unit off, and slowly whisk in 6 ounces cold butter cut into small cubes. Serve over your poached fish.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
FRUIT
1. Place liquid and seasonings in the cooking pot and stir gently to combine.
2. Add fruit, ensuring it is fully submerged in the liquid, cutting as needed.
3. Cover pot and select Auto-iQ Poached Infusions: Recipe 10 and press the START/STOP button.
4. At the beep, use a slotted spoon to remove the fruit from the poaching liquid.
AUTO-IQ PROGRAM NUMBER – (10)
FRUIT WATER PREP COOK* MAKES
10. 1 pound fresh fruit, peeled, core or pit removed
6 cups 15 minutes 35 minutes 3 serving
BEST FRUIT FOR POACHING
• Pears • Apples • Plums • Cherries • Peaches • Pineapple
TIPS
For best results, peel and core or pit your fruit before cutting it into 1”-3” chunks or slices so fruit is fully submerged in liquid.
Mix it up by trying different poaching liquids, like wine, juice, or cider. Use a 2-to-1 ratio of wine, juice, or cider to water to not overwhelm your fruit.
Make a reduction by straining the poaching liquid through a fine mesh sieve. Return liquid to pot and cook on STOVE TOP HIGH for roughly 45 minutes, until liquid has reduced by 75% and has a texture similar to caramel sauce. Spoon over poached fruit, ice cream, yogurt, or granola.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****
STOCKS
1. Place all the ingredients in the cooking pot and cover. Select Auto-iQ Poached Infusions: Recipe 11 or 12 and press the START/STOP button.
2. Place colander over a large bowl.
3. At the beep, CAREFULLY remove the cooking pot using oven mitts and drain stock in the colander.
4. Allow stock to cool, uncovered, at room temperature. When cool, skim any fat from the surface of the strained stock and discard. Use immediately, or cover and store in the refrigerator up to 1 week or in the freezer up to 6 months.
AUTO-IQ PROGRAM NUMBER – (11-12)
STOCKS WATER PREP COOK* MAKES
Chicken Stock 10 cups 15 minutes 3 1/2 hours 10 cups
Vegetable Stock 10 cups 15 minutes 68 minutes 10 cups
ENHANCE THE FLAVOR
Before starting your stock, sear bones and/or sauté vegetables on STOVE TOP HIGH until browned.
TIPS
Don’t add salt. This allows you to better season your dishes when using your stock later.
For even more flavor, generously season with other aromatics such as fennel or coriander seed.
Save your leftover vegetables throughout the week and use them when making your stock.
For sauces and soups on the fly, keep your stock in a sealed container in the refrigerator up to 1 week, or freeze it in ice cube trays, transfer to freezer bags, and store frozen up to 6 months.
* All cook times are estimates. Your Auto-iQ Cooking System will begin a countdown timer with five minutes left to cook.
****