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Kitchen Dictionary: poach

A gentle form of cooking where food is completely immersed in a liquid with a temperature just below boiling, usually about 93-95 C. Unlike simmering, there is no visible movement of the liquid during cooking. Poaching produces a delicate flavor in foods, while imparting some of the liquid's flavor to the ingredient. Meats and poultry are usually poached in stock, fish in court-bouillon and eggs in lightly salted water, often with a little vinegar added. Fruit is often poached in a light sugar syrup.

Technique

Season: available year-round

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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

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