Poaching is a moist-heat cooking technique in which food, commonly eggs, fish or fruit, is gently cooked while fully or partially submerged in a liquid such as water, milk, stock or wine held at a relatively low temperature, well below a simmer or boil. The gentle, steady heat keeps delicate foods from toughening or breaking apart, and the poaching liquid, once infused with flavor from the food, is often reduced and reused as a sauce. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin RegionPeople's Republic of China 1 Connections
Sources
1. Poaching (Wikidata)
P495 (country of origin): People's Republic of ChinaQuote, P495 (country of origin): People's Republic of China
People's Republic of China
Poaching, cooking (Wikipedia)
WikipediaLead section
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.
- In Category: Culinary Techniques
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