What type of liquid is best for poaching?
What do you do with liquid poaching?
Can poaching liquid be used for sauce?
Should poaching liquid be boiling?
Can you save poaching liquid?
When poaching liquid should you cover the product?
What is the difference between braising and poaching?
What does simmering look like?
Why might you choose to poach eggs or fish?
One of the points of poaching is that, because of the relatively low temperature of the cooking liquid, it produces no agitation, which makes it ideal for cooking delicate or fragile items, such as eggs or fish.
What is the difference between shallow poaching and deep poaching which types of liquids are typically used for deep poaching applications?
What temperature is needed for poaching?
What equipment do you need to poach?
Not much in the way of equipment is needed for poaching. Use a stockpot or Dutch oven or straight-sided sauce pan large enough to hold your meat completely submerged in cooking liquid. Kitchen twine is needed if you’re cooking whole birds, as they should be trussed when poaching.
What is blanch and chill method?
What is deep poaching?
Submerge or deep-poaching is used for larger cuts of meat or poultry by cooking them completely submerged in a court bouillon. Delicate items including whole fish may be wrapped in cheesecloth to hold their shape and maintain their integrity.