Poaching Technique Explained

Sort of Like Simmering But Different – Poaching might be one of the most underutilized cooking methods in US kitchens. But done correctly, poaching results in some of the moistest, most tender food you can eat.  Best for delicate foods such as fish, chicken, some vegetables and eggs, poaching takes a bit of practice to master, and the most important thing to remember is patience.  If you rush poaching, you end up simmering or even boiling, so start here to learn the proper techniques.
 

Poaching Eggs, Meat, Chicken, Fish and Vegetables

• June 18, 2012 • 11 Comments
Poaching Eggs, Meat, Chicken, Fish and Vegetables

Poaching is a Moist Heat Cooking Method Have you ever poached an egg to make Eggs Benedict? Poached pears in wine for dessert? Or delicately cooked a fish covered with water, stock or wine (poaching liquids) in a covered pan to preserve the moistness of the meat? These are examples of poaching you are probably […]

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