Both the liquid and the steam it produces when heated transfer heat to the food to cook it quickly and gently. Poaching is usually used for foods that are fragile or delicate and that cook quickly.
In 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. This method involves sometimes coating the inside of the pan with butter and adding aromatics. The food is then placed on top of the aromatics, with the presentation side up.
In this method, the cook liquid/meat juices post cooking may be reduced and converted into a sauce complement.
The cooking temperature should be between 80 and 100 °C. The resulting water vapour does not dry out the food and the color and flavor are preserved. Fat (such as butter, oil, etc.) can be added while poaching – to enhance the flavor.
Poached fish may be served hot, warm or cold. They can be served as they come from the liquid with their delicate flavor. For additional flavors or variety favorite sauce can be added.
Shallow poaching
