Poach

Poaching is a gentle cooking method in which food is cooked in liquid held below a simmer, typically at approximately 70–85°C depending on the ingredient and desired result. The liquid may be water, stock, court-bouillon, milk, wine or a flavoured syrup. Gentle heat helps delicate foods cook evenly without the agitation of a rolling boil.

How to poach food

1. Choose a suitable liquid and season or flavour it as required.
2. Heat the liquid to the temperature appropriate for the food; it should not boil vigorously.
3. Add the food carefully and maintain a steady, gentle temperature.
4. Cook until the food reaches the required texture and, for foods requiring a safety temperature, the validated internal temperature.
5. Remove carefully and serve, or cool and store under the approved food-safety procedure.

Types of poaching

• Deep poaching: food is largely or fully covered by the cooking liquid, as with pears, eggs or fish portions.
• Shallow poaching: food is cooked in a relatively small quantity of liquid, often with a lid or covered pan. The cooking liquid can be reduced and finished as a sauce.

Foods commonly poached

Eggs, fish, chicken, fruit and some delicate meats can be poached. Examples include poached eggs, salmon in court-bouillon, chicken breast gently cooked in stock and pears poached in red wine or syrup.

Poaching versus simmering and boiling

Poaching uses a lower, gentler temperature than simmering. Simmering has small bubbles rising more consistently through the liquid, while boiling produces vigorous bubbling. The precise temperature boundary varies by culinary reference and recipe, so the key is controlling the heat to suit the food.

Common mistakes

Boiling too vigorously can break delicate fish, toughen proteins and damage the shape of eggs. Overcrowding can lower the liquid temperature and lead to uneven cooking. Under-seasoned poaching liquid can also leave the finished food bland.

Chef’s tip: Use a well-seasoned court-bouillon for fish and seafood, and keep the liquid just below a simmer. For poultry and other potentially hazardous foods, gentle cooking must still meet validated time-temperature requirements; low heat alone does not guarantee food safety.