The Food Technology Web Site

Definition

Poaching is the cooking of food - in the required amount of liquid - at just below boiling point.

Methods

There are two methods of poaching: shallow and deep.

• Shallow Poaching: where foods, e.g. fish and chicken, are cooked in the minimum of liquid, ie water, stock, milk or wine. The liquid should never be allowed to boil but kept at a temperature as close to boiling as possible.

• Deep Poaching: where foods are cooked in enough water to cover them, e.g. eggs are cooked in approximately 8cm of water and brought to the boil and then simmered. Cuts of fish on the bone, e.g. salmon steaks, are placed into simmering liquid and cooked gently.

Advantages

• Food is easily digestible when poached

Disadvantages

• Skill is required when poaching food

• For many foods it is not a suitable method

Examples of foods which you might choose to cook by poaching:

Farinaceous, e.g. gnocchi Eggs Fish, e.g. sole Fruits, e.g. fresh and dried Poultry, e.g. chicken