Poaching
Poaching is the gentle cooking of food in hot liquid that is not boiling but only barely trembling.
Origin
The gentle heat lets delicate ingredients such as eggs, fish or pears cook tender and juicy without falling apart or drying out. That makes poaching a low-fat method that preserves flavour.
How to
Bring water, stock, wine or syrup to a simmer, then turn the heat down until only a few small bubbles rise. Add the food carefully and let it cook without stirring. Season the liquid to suit the dish, because it carries flavour.
Common mistake: The liquid bubbles too hard. Egg white or fish flesh then tears apart.
Related recipes
Poached Egg on Smashed Carrots, Hummus: Braised Carrots with Ras el Hanout and Poached Egg, Bean-Burrata Salad with Caramelized Peaches and Perfectly Poached Egg
Related terms
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