Poaching Method
Poaching is a moist-heat cooking technique in which food is gently simmered in liquid at a temperature below boiling, typically between 160–180°F (70–82°C). The liquid, called the poaching medium, surrounds the food and cooks it gradually through sustained, gentle heat. This method is prized for producing tender, delicate results while preserving the natural flavour and texture of the ingredient.
Poaching Media
The choice of poaching liquid varies widely depending on the food and desired flavour profile. Common poaching mediums include water, stock, wine, cider, milk, and court-bouillon (a seasoned broth made with vegetables and aromatics). The liquid infuses the food with flavour while also preventing it from drying out during cooking. Regional variations exist, such as Normandy-style poached salmon, which is traditionally prepared in cider and finished with a cream sauce.
Common Applications
Poaching is particularly suited to delicate proteins such as fish, chicken breast, and eggs. The gentle heat prevents toughening and helps maintain moisture within the food. Beyond proteins, the method is also used for fruits and vegetables, where it can infuse them with subtle flavours from the cooking liquid. The poaching medium itself often becomes a base for sauces or can be reduced to concentrate its flavour.
Source Notes
- 2026-04-22: Normandy-Style · ▶ source
- 2026-04-20: Perfect Poached Eggs Papa Maus Vinegar Pre Soak Method · ▶ source