Gentling cooking food in a warm liquid, which is sometimes flavored.

What are the fundamentals of poaching?

Poaching food is a cooking method that involves gently simmering food in a liquid, usually or a flavorful broth, at a relatively low temperature.

  • The liquid is heated to just below the point, typically around 160-180°F (71-82°C), creating small, gentle bubbles. This gentle cooking technique helps keep foods with a delicate texture intact during cooking.

The liquid used for poaching can be enhanced with aromatics, herbs, spices, or wine to infuse flavors into the food.

🍳 Kitchen Tool: Pot
🔥 Heat Type: Conduction w/ water
🌡️ Water Temperature: 160-180°F (71-82°C)
🧪 Food Reaction(s):

Example Foods

  • Poached eggs
  • Cream poached cod
  • Wine poached pears

Poaching in Action

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