Poaching

Definition

Poaching is a gentle cooking method where food is simmered in liquid at a low temperature, usually between 160°F and 180°F. It is often used for delicate foods like eggs, fish, and fruits.

Scientific / Technical Definition

Poaching is a moist heat cooking technique where food is submerged in liquid, commonly water, broth, or wine, at a temperature that ranges from 160°F to 180°F (71°C to 82°C). This method prioritizes retaining moisture and minimizing the loss of flavor, nutrients, and structure in the food.

Benefits

• Retains the natural flavors of the food.
• Maintains the delicate texture of certain foods.
• Reduces the need for added fats or oils.

Examples

• Poached eggs
• Poached fish like salmon or trout
• Poached pears in wine or syrup

Additional Information

• effects: Poaching is particularly beneficial for maintaining the nutritional value of foods, especially delicate proteins like fish and poultry, since it requires no frying or high-temperature exposure.

Related Terms

• Boiling
• Steaming
• Simmering
• Braising

References

• Understanding Poaching: How to Use This Moist Heat Cooking Method
• The Science of Cooking: Poaching