Deep-poaching cooking method

Poaching is the cooking of food in the required amount of liquid at just below boiling point. Poaching is suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and beef or pork tenderloin. For this method it is best to use a frying pan or a wide, shallow pan.

What are purpose of poaching
• Easy to digest
• Suitable tender texture
• Pleasant to eat as appropriate sauce is made from cooking liquid

Food cooked in deep poaching covered with more water. E.g.. Poaching of eggs (8cm. or 3" water cover).

Submerge or deep-poaching is used for larger cuts of meat or poultry by cooking them completely submerged in a court bouillon. Delicate items including whole fish may be wrapped in cheesecloth to hold their shape and maintain their integrity.

Poaching uses gentle heat at 160 to 180°F (71 to 82ºC) to cook the food, even lower than a simmer at 185 to 205°F (85 to 96ºC).
Deep-poaching cooking method