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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.
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