There are two methods of poaching:
*Shallow poaching: foods (fish, chicken) are cooking in the minimum of liquid (water, stock, milk or wine). The liquid is not allowed to boil; it is kept at a temperature close to boiling.
* Submersion poaching: foods are cooked in enough water to cover them, brought to the boil and then simmered (eggs) or placed into simmering liquid and cooked gently.
Poaching is usually used for foods that are fragile or delicate and that cook quickly such as:
- farinaceous (gnocchi)
- eggs
- fish (sole)
- fruits (fresh and dried)
- poultry (chicken)
Poaching is also recommended for vegetables. Fruit is typically poached in a simple syrup or a mix of wine and sugar. Eggs should be poached in water with a splash of white vinegar. The vinegar helps the whites set faster.
The poaching liquid can be water, or water with flavoring agents such as fresh or dried herbs, aromatics (garlic, ginger, lemon grass etc.), a little salt and pepper, or a stock/broth (chicken, beef, vegetable, seafood/fish stock).
Poaching eggs: Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water. Avoid swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
Poaching: Simple and healthy way to cook
