Poaching: To cook food gently in liquid just below the boiling point. Poaching produces a delicate flavour in foods, while imparting some of the liquid’s flavour to the ingredient being poached.
How:
1. Find a suitable size high-rimmed fry pan or pot to fit the food to be poached
2. Bring poaching liquid to a boil
3. Add the food to be poached
4. Reduce heat to maintain a simmer (light ripples on the surface of the poaching liquid, not boiling)
5. Poach the food until desired doneness
Poultry: use a broth to poach and test for doneness using a meat thermometer (170°F); lots of flavour will be imparted into the broth so use for a soup or sauce.
Poached chicken is great for shredding, use in sandwiches, salads or soups. Use it with our Greek Chicken and Rice Soup.
Fish (lean white fish, like bass or sole, and some fatty fish, like salmon or trout): use a court bouillon (acidic cooking liquid: usually water and wine or vinegar with added vegetables and seasonings), water or oil to poach; fish should easily flake when done.
Poaching fish is easy, may prevent overcooking and results in a delicious fish for any meal.
Eggs: use water or a mixture of water and vinegar (4 cups water to 2 tbsp vinegar) to poach; crack egg into a small ramekin or cup and gently slide into the simmering water; poach for 3 to 5 minutes
Poached eggs are always a hit when making Eggs Benedict or try making our Tomato-Poached Eggs on Polenta (pictured above).
Fruit: use water, wine, liquor or sugar syrup to poach; poaching softens and tenderizes fruits and infuses them with additional flavour; may be served hot or cold, or used in other dishes, such as tarts or pastries
