Poaching

Poaching is a moist-heat cooking where food is cooked in a liquid at temperatures between 160˚F and 180˚F. The surface of the liquid shows only the slightest movement with no bubbles. Poaching is associated with delicate foods, such as eggs (out of the shell), fruit or fish. Poaching is also used to partially cook foods such as offal to eliminate undesirable flavors and to firm the product before final cooking.

When poaching foods, it is important to maintain the desired temperature throughout the cooking process. Do not allow the liquid to reach a boil, because the agitation will cause meats to become tough and stringy and will destroy tender foods such as fresh fruit or fish.

The flavor of the poaching liquid strongly affects the ultimate flavor of the finished product, so stock, court bouillon or broth is generally used. The liquid used to poach a food is sometimes used to make an accompanying sauce.

There are two methods of poaching: submersion poaching and shallow poaching. For submersion or deep poaching, the food is completely covered with the cooking liquid. There should not be too much excess liquid, however, as this could leach away much of the food’s flavor. Nor should there be too little, as this could leave a portion of the food exposed, preventing it from cooking.

For shallow poaching, the food is placed in just enough liquid to come approximately halfway up its sides. The liquid, called a cuisson, is brought to a simmer on the stove top. The pan is then covered with a cartouche or a lid, and cooking is completed either in the stove top or in the oven. Shallow poaching combines aspects of poaching and steaming.

Poaching isn’t ideal for nutrient retention in vegetables and potatoes, because the long cooking time results in greater nutrient loss to the poaching liquid.

Poaching in Oil vs. Water

It takes twice the amount of energy to heat a given amount of water ten degrees than it does to heat the same amount of a vegetable oil. All that extra energy needed to heat the water is transferred to the food that’s cooked in it. Comparatively, foods poached in oil are cooked more gently and slowly and softer textures and retain more of their moisture.

Poaching Method:

Trim and prepare food for cooking.
Bring an adequate amount of cooking liquid to poaching temperature between 160˚F and 185˚F. (For some foods, the cooking liquid is first brought to a boil and then reduced to the poaching temperature.) Place the food in the liquid.
For submersion poaching, the liquid just should completely cover the food.
For shallow poaching, the liquid should come approximately halfway up the sides of the food. If shallow poaching, cover the food with a cartouche or lid.
Maintain the proper cooking temperature, poach the food to the desired doneness in the oven or on the stove top. Doneness is generally determined by timing, internal temperature or tenderness,
Remove the food and hold it for service in a portion of the cooking liquid or, using an ice bath, cool it in the cooking liquid.
The cooking liquid can sometimes be used to prepare an accompanying sauce or reserved for use in other dishes.