Poaching (cooking)
Gentle moist-heat cooking for delicate foods.
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Poaching is a moist-heat cooking technique in which food is submerged in a liquid such as water, milk, stock, or wine at a relatively low temperature, typically between 70 and 80 °C. This gentle method is especially suited for delicate foods like eggs, poultry, fish, and fruit, which might otherwise fall apart or dry out. Because it does not require added fat for cooking or flavoring, poaching is often regarded as a healthy cooking approach.
Quick Facts
- Field
- Cooking technique
Facts from the source article.
Variations
Shallow poaching involves smearing the pan with whole butter, adding aromatics, placing the food presentation side up, and pouring in cold poaching liquid until the product is partially submerged. The liquid is then heated and kept as close to boiling as possible without allowing it to boil. Deep poaching fully submerges the food in liquid and aromatics, requiring a pot with enough space for skimming; it resembles sous vide cooking but is typically shorter and at a higher temperature.
Poaching liquid
Traditional poaching liquids include stock, broth, or court-bouillon, which may contain an acid such as wine or lemon juice along with aromatics like herbs and spices (e.g., bouquet garni and mirepoix). The liquid should ideally be around 70–85 °C, though chicken must reach an internal core temperature of at least 74 °C for safety. Poached eggs are commonly cooked in water with or without vinegar, fish in white wine, poultry in stock, and fruit in red wine. The cooking liquid, often called cuisson in shallow poaching, can be reduced and used as a base for soup or sauce.
Typical preparation
Poaching denatures proteins while extracting minimal moisture from the food, so low heat and short cooking times help preserve flavor. An egg is typically poached until the white is no longer runny and the yolk begins to harden around the edges. Creating a whirlpool before adding the egg may help the white wrap around the yolk, keeping it intact.
Comparison to other methods of preparation
Water conducts heat efficiently but has a maximum temperature of 100 °C at sea level, making poaching suitable for both low-temperature extended cooking (as in sous vide) and rapid heating (as in blanching). Poaching is part of the moist-heat family but is distinguished by its use for delicate foods like eggs; simmering uses a higher temperature for even cooking, while boiling employs the highest water temperature and is rarely used for delicate items. Unlike stewing, which softens food, poaching aims to retain the food's basic shape and structure. Poaching cannot achieve caramelization, though some find the delicate flavor of blanc foods appealing.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Poaching (cooking) (CC BY-SA 4.0).
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