Poaching

Poaching is a gentle technique of cooking a product in hot liquid at a relatively low temperature (about 70–85 °C), when the water barely trembles but does not boil vigorously. It is one of the softest and most sparing methods of heat treatment.

The main advantage of poaching lies in its careful treatment of tender products. The low, stable temperature cooks them slowly and evenly, keeping them from becoming tough, overcooking, or falling apart, as would happen in vigorously boiling water. So poaching is ideal for the most delicate products: eggs (the famous poached egg with a runny yolk), fish, tender meat, chicken breasts, fruit. The liquid for poaching may be water, milk, stock, wine, or syrup, often flavoured with spices and herbs that delicately impart their flavour to the product. Unlike frying, no crust forms here, and the dish comes out exceptionally tender, succulent, and light, with the natural flavour preserved. Poaching differs from boiling precisely in its lower temperature and the calm of the liquid. It is a refined technique especially prized in healthy eating and haute cuisine for its ability to keep the tenderness and pure flavour of a product.