Poaching is the cooking of products in liquid at a temperature of under 100°C. The slow cooking of the product gives it a soft structure. Cooking times for poaching differ for each type of product and size. Smaller products such as eggs or portioned fish can be poached à la minute right before serving, while larger products can be prepared during mise en place. The liquid used for poaching will determine the flavour and includes liquids such as spiced broth, court bouillon, or sugar water for fruit.
Equipment required: Skimmer, whisk, pan, thermometer.
Can be used for: Fruit, meat, fish, eggs, shellfish and crustaceans.