Poaching: Difference between revisions
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Poaching means heating by being submerged in liquid (e.g. water, stock, wine, milk) at lower temperatures than you would use to [[boil]] or [[simmer]] - think around 75°C {{comment|(depending somewhat on the liquid)}}. | Poaching means heating by being submerged in liquid (e.g. water, stock, wine, milk) at lower temperatures than you would use to [[boil]] or [[simmer]] - think around 75°C {{comment|(depending somewhat on the liquid, as well as what you're cooking - e.g. egg protein solidifies above ~65C (~150F) )}}. | ||
Used for structurally delicate foods, such as [[eggs]], [[poultry]], [[fish]] and [[fruit]]. | Used for structurally delicate foods, such as [[eggs]], [[poultry]], [[fish]] and [[fruit]]. | ||
Latest revision as of 12:30, 19 October 2023
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
Poaching means heating by being submerged in liquid (e.g. water, stock, wine, milk) at lower temperatures than you would use to boil or simmer - think around 75°C (depending somewhat on the liquid, as well as what you're cooking - e.g. egg protein solidifies above ~65C (~150F) ).
Used for structurally delicate foods, such as eggs, poultry, fish and fruit.