techniqueSPoach
Gentling cooking food in a warm liquid, which is sometimes flavored.
What are the fundamentals of poaching?
Poaching food is a cooking method that involves gently simmering food in a liquid, usually or a flavorful broth, at a relatively low temperature.
- The liquid is heated to just below the point, typically around 160-180°F (71-82°C), creating small, gentle bubbles. This gentle cooking technique helps keep foods with a delicate texture intact during cooking.
The liquid used for poaching can be enhanced with aromatics, herbs, spices, or wine to infuse flavors into the food.
🍳 Kitchen Tool: Pot
🔥 Heat Type: Conduction w/ water
🌡️ Water Temperature: 160-180°F (71-82°C)
🧪 Food Reaction(s):
Example Foods
- Poached eggs
- Cream poached cod
- Wine poached pears
Poaching in Action
The Mouthful
Become a smarter home cook every Sunday
Join 60,000+ home cooks and get our newsletter, where we share:
- Recipe frameworks & cooking protocols
- Food trends explained
- Meal recommendations
- Q&A from expert home cooks
We hate spam too. Unsubscribe anytime.
