Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 28 2022
Cooking Techniques - Poaching
Image From foodnetwork.com
Poaching is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and moisture and flavor are preserved without the need for fat or oil.
Best foods for poaching:
Eggs: Poaching is a common method of cooking eggs that results in a soft, tender egg white and creamy yolk. No oil is needed so it's more health-conscious than pan frying.
Poultry: Broth, wine, or aromatics can be used for poaching liquid, which adds flavor to boneless, skinless chicken breasts. The result is tender chicken that can be cubed, sliced, or shredded and added to salads, pasta, or sandwiches.
Fish: Poaching is a great way to preserve the delicate texture of light fish like tilapia, cod, and sole. A special broth, called court bouillon, is used to add flavor to the fish as it cooks.
Fruit: Use a sweetened liquid to poach fruits like pears or apples for a unique dessert. The flavor of the fruit is deepened and the texture becomes soft and tender. Any leftover liquid can be used to make a flavored syrup to serve with the fruit.