Poaching (cooking)

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature. This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods.

Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.

Back to Cooking Techniques →

Source: Wikipedia · Image: Wikimedia Commons · CC0

DUMPLINGLAB

Fold, fill, feast — dumplings from gyoza to pierogi, done right.

Get new guides by emailOccasional emails. No spam. Unsubscribe anytime.

InformationAbout Contact Privacy Policy Terms of Service Disclaimer Affiliate Disclosure Cookie Policy

Every entry, image, and fact is drawn from Wikipedia and Wikimedia Commons, used under public-domain and Creative Commons licenses. No content is AI-generated.