There are three types of poaching – Submersion Poaching, Shallow Poaching and Par Poaching. All poaching methods are great for gently cooking delicate foods like fish, eggs, meat, vegetables, and fruit.
In submersion poaching, the food is completely covered with liquid. Submersion poaching or deep poaching are a moist-heat cooking methods often seen as the traditional method of poaching. It consist of poaching, simmering and boiling. This poaching method is typically used for larger cuts of meat or poultry to ensure that it is cooked evenly.
For delicate items such as whole fish may be wrapped in cheesecloth in order to hold their shape and to maintain their integrity.
Submersion poaching
