How to Poach
Poaching is a moist-heat cooking method, heated water is used to cook the food. It is a very simple technique but does require some finesse as the water temperature and the cooking time are both sensitive.
When you poach at standard elevations you want the surface of the water to move but you don't want bubbles to form. Poaching temperatures range from 160°F - 180°F, any hotter and the water will start simmering.
The reason for such low temperatures is that when poaching you typically use delicate foods such as fruits, eggs and fish. If the water starts to boil the agitation and high temperatures can destroy fresh fruits and some fish and can cause many proteins to become tough.
There are two main styles of poaching; submersion and shallow. Submersion poaching is the most common and requires the food to be completely covered by the heated liquid, however don't put in too much liquid or the flavors could be sapped away from the food.
Shallow poaching is a combination of poaching and steaming, put in just enough liquid to come about halfway up the side of the food. Cover the pot so the upper half of the food is steamed, while the lower half is poached, and finish cooking either on the stove or in the oven.
A variety of liquids are used to poach, from plain or lightly flavored water to wine or water/wine mixtures to stocks and broths. Be careful not to overpower the flavor of your food when choosing your liquid. It is also very common to use the liquid to make a sauce after the poaching is finished. If you are planning on making a sauce you should watch the amount of salt you add during cooking.
Basic poaching technique #1
- Prepare the food to be poached.
- Bring the liquid up to the proper temperature (use a thermometer to be safe).
- Add the food and continue checking the liquid temperature regularly until the food is cooked.
- When holding the food prior to serving, keep it in a portion of the cooking liquid, cooled so as to not continue cooking the food.
- Remember, you can often use the liquid to make a sauce.
Note: The problem with this technique is the difficulty in determining if the food it done or not and thus it becomes very easy to overcook delicate items such as fish.
Basic poaching technique #2
- Prepare your food to be cooked.
- Heat the liquid to boiling to kill any bacteria.
- Allow the temperature of the liquid to drop to the final cooking temperature of the product you're going to poach, use a thermometer and keep checking it regularly to make sure it's not getting too hot or too cold.(see the temperature charts in the resource section for doneness temperatures.)
- You don't want to leave this set and cook for too long but as long as you watch your temperatures you know you won't be overcooking anything.
Note: This poaching method is often better suited for thinner cuts of meat such as fish filets.
