Cooking Method
Poaching
Poaching is a moist-heat cooking method where food is submerged in liquid kept at a gentle simmer (160–180°F). The low temperature cooks proteins gently without toughening them, resulting in tender, moist results. Common poaching liquids include water, stock, wine, and milk.
Tips for success
- Keep liquid between 160–180°F — small bubbles, never a rolling boil.
- Add aromatics to the poaching liquid for extra flavor.
- Use enough liquid to fully submerge the food.
- A splash of vinegar helps eggs hold their shape.
Common Mistakes
- Boiling instead of simmering — toughens proteins.
- Using plain water — missed opportunity for flavor.
- Overcooking — poached food continues cooking from residual heat.
