Poaching is a moist-heat cooking method that gently cooks food in liquid kept just below simmering, typically between 70–90°C (160–195°F). It’s ideal for delicate ingredients like eggs, fish, chicken breasts, or fruit, preserving their texture, moisture, and natural flavours.
Unlike boiling, which creates movement in the liquid, this technique ensures that food remains undisturbed. As a result, proteins stay tender, and delicate foods don’t break apart. The liquid used can be water, stock, milk, wine, or a flavorful broth known as a court bouillon, which enhances the dish with subtle aromatics.
For example, salmon cooked in lemon and herb-infused water remains juicy and delicately seasoned. Eggs gently submerged in hot water develop soft whites and creamy yolks, perfect for classic dishes like Eggs Benedict. Fruits such as pears, when simmered in spiced red wine, take on a luscious texture and rich flavour, making for an elegant dessert. Chicken breasts, when cooked in a light broth, stay moist and absorb the surrounding flavours, making them perfect for salads or sandwiches.
Temperature control is crucial. The liquid should never reach a rolling boil—only a few small bubbles should break the surface. Excessive heat can cause fish to flake apart, eggs to toughen, or fruit to lose its shape. A lid helps maintain even heat, ensuring consistent results.
One of the biggest advantages of this method is its health benefits. It requires little to no added fat, making it a great option for those seeking lighter meals. It also allows herbs and spices to infuse gently, creating subtle yet complex flavours. Additionally, many poached foods can be prepared in advance and stored without losing their delicate texture.
Mastering this gentle cooking technique opens up a world of refined, elegant dishes. Whether preparing light meals, sophisticated desserts, or perfectly cooked proteins, it provides a versatile and health-conscious approach to cooking.
