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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 most commonly poached foods are eggs, fish, poultry, and fruit. Water, broth, wine, or syrup serve as the liquid. This method preserves delicate texture and natural flavor of ingredients.

Poaching - gentle cooking technique
  • 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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