Related Directory Categories
- Cooking (15222)
- Soups and Stews (3200)
- World Cuisines (2146)
- Fruits and Vegetables (1649)
- Fruit and Vegetable (1264)
- Fish and Seafood (1149)
- Baking and Confections (735)
- Recipe Collections (635)
- European (583)
- Meat (574)
Sources
Help build the largest human-edited directory on the web.
Submit a site - Become an editor
Wikipedia. Licensed under the GNU Free Documentation License.
Are you an expert in this subject? Join the discussion and share your knowledge at Wikipedia.org.
Poaching (cooking)
From Wikipedia, the free encyclopedia
Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.
The poaching liquid is called court bouillon and a classical court bouillon consists of: an acid (wine, lemon juice), aromatic (bouquet garni), poaching liquid, and mirepoix. The liquid should be around 160-185°F (70-85°C), and always remember that to serve chicken safely it has to have reached a temperature of 165°F (74°C) in the core.
Poached eggs are generally cooked in water, fish in white wine, poultry in stock and fruit in red wine.
|
|
|
|---|---|
| Cooking under heat | Baking · Frying · Deep-frying · Boiling · Braising · Grilling/Broiling · Roasting · Sautéing · Stir frying · Poaching · Steaming · Pressure cooking · Pressure frying · Simmering · Clay pot cooking |
| Cooking without heat | Smoking · Marination |
| Food preservation | Canning · Drying · Pickling · Refrigeration · Salting · Smoking |
| Par-cook | Blanching · Parboiling |
| Other Techniques | Creaming · Fermenting · Outdoor cooking · Scalding · Tempering |
 |
This food-and-drink-related article is a stub. You can help Wikipedia by expanding it. |