Cooking Method : Poach

A method in which meat, fish or eggs are cooked by immersing in liquid usually water, wine or stock then heating the liquid until a few bubbles rise slowly to the surface. Poaching is very useful for fragile food such as eggs, fish, poultry and fruit that tend to fall apart or dry out. The heat is kept low and the poaching time to a bare minimum. Poached eggs are cooked in water, fish in white wine, poultry in stock and fruit in red wine.