— Sarah Harbin

That really kind of just depends on what you're making. You know, so aromatics will give a strong flavor. I mean that really depends on what you're making if you're looking like you could. Like we do a poached Peach, I think or a poached pear. I'm thinking like a like a different line and Mall kind of flavors which like wine and cinnamon, you know, it's a pretty strong flavor, but you could also poach something else and like I don't know depending it really depends on what you're doing. I mean you can do really strong flavors by using different spices and spices. I mean even something like the bay leaf is a pretty strong aromatic that adds to those as well too, you know poaching something just cooking it and liquid is going to disperse labor a lot. So you might be cooking about the using might not be the right one. You might want to use a side same method instead of approaching method but really without context and what you're cooking. It's a little hard to answer that question, but it sounds like you might want to switch from poaching to a different method to be able to get a stronger flavor out of it, you know, just to suggestion.