Poaching (cooking)

Poaching (cooking)

Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, 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.

Process

Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food. This can be contrasted to sauteing or pan frying, which uses oil or fat to both cook and flavor the food. The poaching liquid or court bouillon often includes an acid, such as vinegar or lemon juice, which helps to break down the collagen in the food, making it more tender.

Variations

There are many variations on poaching, including braising, which combines poaching and roasting; and shirred eggs, which are baked in a dish with cream. Other variations include blanching, pressure cooking, and steaming.

See also

• List of cooking techniques
• Boiling
• Simmering
• Steaming
• Braising

References

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