To poach an ingredient is by submerging it in a liquid and heating it at a low temperature. Examples of liquids that can be used include water, stock, and wine. This is a technique that is used to cook delicate proteins such as fish, chicken, and eggs, as well as some fruits and vegetables.
Poaching allows the proteins in the food to break down without taking any moisture out of the food. When using this technique, your temperature will be even lower than a simmer. And in order to preserve as much flavour and structure of the ingredient, it is important to keep the heat low and not over-poach.
The most popular dish to use this cooking technique with is poached eggs. But it doesn’t have to stop there. This technique is even popular amongst desserts. Try Poire à la Beaujolaise (pear in wine) for example. Absolutely delicious!
Try this Easy Poached Eggs with a spicy twist recipe to practise this new cooking technique.
We have given an example below and it is probably the most popular reference in recipes.
Watch How to Poach Eggs For Beginners:
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