Poaching (food)

Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food.

This moist-heat cooking method uses a sautoir or other shallow cooking vessel, heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish.

This preparation involves smearing the inside of the pan with whole butter and adding aromatics into the pan. The items to be cooked are then placed on top of the aromatics presentation side up. Cold poaching liquid is then poured in until the product is partially submerged then heated. The liquid should never be allowed to boil but kept as close to boiling as possible.

A more contemporary technique of shallow poaching involves BPA-free plastic bags and is very convenient for the home cook.

This technique is similar to shallow poaching but the product is fully submerged. The pot used for deep poaching should hold the food, liquid, and aromatics comfortably, with enough room to allow the liquid to expand as it heats. There should also be enough space so that the surface can be skimmed if necessary throughout cooking. A tight-fitting lid may be helpful for bringing the liquid up to temperature.

The poaching liquid traditionally uses a court bouillon which consists of an acid (wine, lemon juice) and aromatics (bouquet garni and mirepoix), although any flavorful liquid can be used in poaching. The liquid should ideally be around 160–185 °F (71–85 °C), but when poaching chicken, it is vital that the chicken reach an internal temperature of at least 165 °F (74 °C) in the core, in order to be ingested safely.

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