Recipe: How to Poach Foods - Poaching Coaching

HOW TO POACH FOODS - POACHING COACHING

Poaching is a gentle way to cook food in liquid just below the boiling point. This simple technique can be used for cooking meats, poultry, fish and even fruit. Poaching brings out the natural flavors in foods while enhancing it with some of the liquid's flavor.

Determine the amount and type of liquid to use by the type of food you're cooking. Meats and poultry are usually simmered in stock, fish in bouillon and fruit in a light sugar syrup.

Fill a saucepan with enough liquid to cover the food. Once the liquid begins to boil, moderate the heat and put the food in to cook. The liquid should just slightly bubble during cooking. The key to successful poaching is that the liquid remains just below the boiling point.

FOLLOWING ARE SOME HELPFUL TIPS:

- Control the temperature of the liquid not only by raising and lowering the heat on the burner but by partially covering the pot.

- Poaching is an especially good technique for fish. Fresh, skinned fish fillets cook best.

- For extra flavor, saute fresh garlic cloves with butter in the saucepan before poaching. Just as the garlic turns brown add poaching liquid and proceed as normal.

- Use extra stock as a sauce to add flavor to poached meats. Drizzle a warm spoonful over meat before serving.

Source: Wisconsin Milk Marketing Board