Poaching (cooking)

Poaching is a type of cooking technique that involves submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the similar technique of boiling by its slower, gentler simmering process, which allows the proteins in the food to denature without pulling out too much moisture. The process also helps to retain the flavor of the food.

Pronunciation

Poaching: /ˈpoʊ.tʃɪŋ/

Etymology

The term "poaching" is derived from the French word "pocher", meaning to enclose or pocket. It was first used in the culinary sense in the early 17th century.

Related Terms

Simmering: A food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water.
Boiling: The rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, that is, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
Braising: A combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
Steaming: A method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam.

External links

Medical encyclopedia article on Poaching (cooking)
Wikipedia's article - Poaching (cooking)

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Poaching (cooking)