Description
Cooking technique
Technical
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.
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Similar to the gentle extraction of flavors in a white wine reduction
Coffee Analogy
Comparable to a cold brew's low-temperature extraction process
Perfume Analogy
Like the delicate top notes in a floral eau de toilette
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced