Poaching

Definition

Poaching is a cooking method that involves gently simmering food in water or another liquid at a relatively low temperature, usually between 160°F and 180°F, to maintain tenderness and moisture.

Scientific / Technical Definition

Poaching is a moist-heat cooking technique used to cook delicate foods such as eggs, fish, and poultry in a liquid at a temperature below boiling point. This method minimizes nutrient loss while preserving the natural flavors and structure of the food.

Benefits

• Retains moisture and nutrients.
• Reduces the need for added fats.
• Preserves delicate flavors.
• Offers a gentle cooking method for tender foods.

Examples

• Poached eggs
• Poached chicken breast
• Poached salmon
• Poached pears

Additional Information

• Effects: Poaching helps maintain the integrity of proteins and minimizes nutrient depletion due to the moderate cooking temperatures used during the process.

Related Terms

• Steaming
• Boiling
• Braising
• Simmering

References

• The Science of Poaching
• Healthy Cooking Techniques: Why Poaching is Beneficial