Poach

Poaching is essentially cooking a large cut of meat, poultry or seafood in a just simmering pot of liquid. This liquid may vary from a simple salted water bath to a well-seasoned broth or herbal tea. To poach correctly, it’s important to keep the liquid cooking over a very low heat so that the motion of a rolling bowl does not disturb or break apart the ingredient during the cooking process. Be sure to remove cooked foods from their liquid as soon as they are cooked through, but still tender. This is a forgiving cooking method, but ingredients will eventually toughen or wilt if poached for too long.