John Myers
Poaching is the cooking of food in liquid that is below the boiling point, approximately between 75 and 95 degrees Celsius. The classic among poached foods is the so-called lost egg. An egg is broken into vinegar-water without the albumen and yolk separating, and then cooked.
Meat, fish, and vegetables can also be poached, for example, fillet of beef is particularly tender with this cooking method. To ensure that the aromas are not lost in the cooking water, meat can be seared on all sides before poaching to create roasted aromas. Fish should be poached in a strong stock. Alternatively, it can be simmered in a suitable broth, wine, or stock.
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