Poaching (cooking)

Salmon being poached with onion and bay leaves

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F).[1] This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.[2]

  1. ^ Katz H., Solomon; Weaver, William Woys (2003). Encyclopedia of Food and Culture. New York: Scribner. p. 95. ISBN 0-684-80568-5.
  2. ^ Jones, G. Stephen (18 June 2012). "Poaching Eggs, Meat, Kebab, Fish and Vegetables". Retrieved 29 January 2014.