- Glossary
- Poaching - gentle cooking technique
Poaching - gentle cooking technique
Poaching is a gentle cooking technique where food is cooked in liquid at around 70-90 °C, just below boiling point. The liquid should not bubble vigorously but only move gently.
The most commonly poached foods are eggs, fish, poultry, and fruit. Water, broth, wine, or syrup serve as the liquid, depending on the ingredient.
This method preserves the delicate texture and natural flavour of ingredients better than boiling. Poaching is popular in French cuisine and requires precise temperature control.
- Poaching takes place in liquid at around 70-90 °C.
- The liquid should not boil vigorously but move gently.
- Eggs, fish, poultry, and fruit are most commonly poached.
- It preserves delicate texture and natural flavor of ingredients.
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