Cooking Method: Poaching
What is Poaching?
- Poaching is types of moist heat cooking method
- Submerging food in a liquid, such as stock, wine, stock, broth, vinegar, wine, juices, etc.
- Aromatic vegetables, such as shallot, mirepoix, herbs, spices, citrus zest, etc
- Cooking with low temperature until simmering temperature (Cooking temperatures between 70 ° C - 90 ° C)
- Should contribute flavor to food: Sauce prepare from cooking liquid (if applicable).
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| Poaching Method |
Characteristic of items to be poached
- Tender
- Portion sized
- Foods that are suitable for poaching: Meat, seafood, fruits, vegetables, eggs.
- Dishes: Poached Salmon, Egg Benedict, Poached Fruits, etc.
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| Poaching Items: Fish, Eggs, Fruits, etc. |
Equipment and Utensil
- Combination oven or oven
- Stove
- Sautoir
- Frying pan
- Insert or pan
- Cartouche
- Thermometer
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| Poaching Equipment: Utensil |
2 Types of Poaching Method
- Shallow Poaching
- Deep Poaching
1. Shallow Poaching
- Less liquid used
- Combination of steam and acidic liquid with aromatics
- Lightly covered to trap steam
- Portion-size cuts
- “Cuisson” (poaching liquid) always used to make the sauce
- Often cooked in the oven.
Shallow Poaching Method: Step by Step
- Place butter in a sauteuse or sautoir along with aromatics in an even layer
- Add the main item and poaching liquid
- Bring liquid to a simmer
- Cover sauteuse with buttered parchment
- Finish over direct heat or in the oven
- Remove the main item, moisten, and keep warm
- Reduce cuisson and prepare the sauce as desired
- Serve the main item with sauce and appropriate garnish.
Shallow Poaching Tips
- Smaller, individually portioned items
- Started in cold liquid for a clear broth
- Cover once removed from the poaching liquid
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| Shallow Poaching |
Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives
2. Deep Poaching
- Completely covered with liquid
- Portion size or larger cuts
- Cooking liquid not generally used for sauce
- NEVER covered
- Cooked on range
Deep Poaching Method: Step by Step
- Heat cooking liquid to 165°F/ 74°C
- Add the main item, using a rack if necessary (item must be fully submerged)
- Finish food over direct heat or in the oven
- Remove the main item, moisten, and keep warm while preparing sauce or cool in the liquid,
- Cut or slice the main item and serve with appropriate sauce and garnish
Deep Poaching Tips
- Larger items
- Start in hot liquid
- Cover once removed from the poaching liquid
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| Deep Poaching |
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