Plenty of people are familiar with, or have at least heard of, poached eggs; but there is so much more to poaching than just cooking low-fat eggs!
What is Poaching?
To poach, most simply put, means to cook something in simmering (where little bubbles form, before it's actually boiling) or almost simmering liquid, about 160-185°. If you bring it to a full boil, it will break down the food instead of gently cooking it, especially important for delicate fruits; and in the case of meats, the fat will not stay separated from the meat, floating on top of the liquid, and so you will lose two of the main benefits - both aesthetic and nutritional - of this method of cooking.
Many different things can be poached, the most common of course being eggs, but also poultry, fish, meat, and even fruits.
You can also choose from a huge array of liquids in which to poach; the most common are simple water, wines of varying sorts, and stocks (concentrated broth).
In addition to the liquid you choose, you can greatly affect the flavor of what you cook like this by adding 'extras'; onion, garlic, spices of all sorts, vegetables, and so on.
You can also use the leftover liquid to make a delightful sauce which retains some of the flavor from the poached foods, giving a connective thread of taste.
How To Poach Fish
Poaching fish is an excellent choice, as it rarely adds any fat to this already low-fat, health-conscious food.
Fish can be poached in any number of liquids, each giving the fish a distinctive flavor. A few ideas to try include:
- wine
- cider
- a mix of milk and water
- 'court bouillon' (vegetable stock and wine)
- a dry white wine is probably the most common.
When poaching fish, you should keep it to a very low simmer, so that the fish doesn't cook too fast or break up.
Depending on the size of the fish you are cooking, times can vary from as little as 4 minutes, to about 10.
How to Poach Chicken
Chicken is most commonly poached in either water (often lightly salted), or either vegetable or chicken stock. The liquid can either be used for a sauce or stored for use in other recipes.
When poaching chicken, you should bring the liquid up to a full boil briefly, then reduce to a simmer, instead of gently bringing it up to a simmer as with more delicate foods.
Chicken needs to reach a core temperature of about 165° to be fully cooked, which takes about 20 minutes at a simmer. To check if it is done, carefully take it out of the liquid and make a small but deep cut ('poke it' with a knife); if the liquid runs clear from the cut, it is done; if the liquid runs pinkish, return to simmer longer.
Don't be afraid to experiment; this is a wonderful, healthy way to cook many foods, and is much harder to mess up than most methods!
Genevieve Kiger - Genevieve is passionate about all manner of natural subjects; herbs, herbalism, aromatherapy, and general natural health and body care.
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