Poaching

Poaching is a method of cooking that involves submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as boiling and simmering, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food.

History

The origin of poaching can be traced back to ancient times. It was a common cooking method in many cultures due to its simplicity and the minimal equipment required. The technique was particularly popular in medieval Europe, where it was used to prepare both meat and fish dishes.

Method

Poaching is a gentle cooking process that requires maintaining a constant and moderate temperature. The liquid used, called the poaching liquid, often doubles as a flavorful broth. The flavor of the poached food is often enhanced with the addition of herbs, spices, and vegetables to the poaching liquid.

Uses

Poaching is used for a variety of foods:

• Eggs: Eggs are often poached in water.
• Fish: Fish is often poached in court-bouillon.
• Fruit: Fruit is often poached in syrup.
• Poultry: Poultry can be poached in stock.

See also

• Boiling (cooking)
• Simmering
• Blanching (cooking)
• Braising
• Stewing

References

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