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Or try poaching other fruits, like fresh figs, and using other liquids. Figs poached in port or a honey/water syrup with a small amount of lemon juice and lemon zest added after poaching are sweet and tasty. The safest way of preventing bacterial and parasitic infections from seafood and Food & Cooking meats is with proper cooking. The USDA recommends cooking fish to a minimum internal temperature of 145°F / 63°C, ground beef to a minimum internal temperature of 160°F / 71°C, and poultry to 165°F / 74°C. Bacillus coagulans) or spoilage bacteria, and not related to foodborne illness.

• Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.
• You can even make sauces by melting butter in a saucepan and mixing in flour and milk before adding other ingredients like grated cheese