How to Poach Foods

Poaching is the technique of cooking food--eggs, chicken, fruits or fish--in simmering liquid. The liquid can be milk, water or stock. Poaching may be used for foods that will be deep fried to reduce their cooking time or to prevent a conflict of methods. Batter fried fish may not cook through without burning the batter, depending on the contents of the batter. To avoid burning the batter, the fish may be poached first, then fried only until the batter is done to the proper color.

Difficulty: Easy

Instructions

Things You'll Need:

• Large sauce pan Liquid: water, stock or milk Wooden slotted spoon Food to be poached

1. Bring the liquid to a rolling boil.

2. Reduce the heat to simmer. The power level for simmering varies from stove to stove. Generally, an electric stove will hold a simmer at medium-low. A gas stove will simmer with a low flame.

3. Stir the liquid with the wooden slotted spoon until bubbles rise, but do not break the surface of the water. Introduce the food to be poached into the liquid.

4. Continue stirring until the liquid is at the level of a simmer, and cook the food being poached until cooked through. Remove the poached food with the wooden slotted spoon, and drain the food on paper towels.

Tips & Warnings

• Spray a food release spray on the paper towels used to drain the food to prevent the food from sticking.
• Do not allow unsupervised children to work in the kitchen.

References

• Eggs Benedict

Resources

• Poached Pear Recipe

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