Definition: To cook food gently in liquid just below the boiling point. Poaching produces a delicate flavour in foods, while imparting some of the liquid’s flavour to the ingredient being poached.
- Find a suitable size high-rimmed fry pan or pot to fit the food to be poached
- Bring poaching liquid to a boil
- Add the food to be poached
- Reduce heat to maintain a simmer (light ripples on the surface of the poaching liquid, not boiling)
- Poach the food until desired doneness
use a broth to poach and test for doneness using a meat thermometer (170°F); lots of flavour will be imparted into the broth so use for a soup or sauce.
Fish (lean white fish, like bass or sole, and some fatty fish, like salmon or trout): use a court bouillon (acidic cooking liquid: usually water and wine or vinegar with added vegetables and seasonings), water or oil to poach; fish should easily flake when done.
Poaching fish is easy, may prevent overcooking and results in a delicious fish for any meal. Try our Oil Poached Tuna
Eggs: use water or a mixture of water and vinegar (4 cups water to 2 tbsp vinegar) to poach; crack egg into a small ramekin or cup and gently slide into the simmering water; poach for 3 to 5 minutes
Fruit: use water, wine, liquor or sugar syrup to poach; poaching softens and tenderizes fruits and infuses them with additional flavour; may be served hot or cold, or used in other dishes, such as tarts or pastries