Poaching

Poaching (from the French word "pocher" - "to wrinkle") is a classic technique for cooking food. Ingredients are simmered gently in a small amount of water, milk, broth, or wine. Poaching delicately affects the ingredients: they retain their natural flavor, structure, and vitamins.

For poaching, you will need a sauté pan or a deep pan with a thick bottom. The thick bottom heats evenly, making it easier to maintain the necessary temperature in such a vessel.

This method is most commonly used for preparing poached eggs. However, you can also poach meat, fish, vegetables, or fruits. This technique is particularly suitable for tender lamb or salmon. During cooking, the ingredients retain their shape and remain juicy.

The poaching liquid is poured into a thick-bottomed pot, brought to a boil, and then allowed to simmer on low heat. The ingredient is carefully lowered into the liquid so that it is lightly covered. The temperature of the liquid should not exceed 90°C. The finished product is dried with a paper towel and served at the table.

Poaching is usually done in water, which enhances the natural flavor of the ingredient. For a more complex flavor, spices or dry wine can be added to the water. Broth or milk with spices are also commonly used. For example, milk and thyme are a classic combination for poaching rabbit or pork.