Cooking-ez.com

1,002 easy and fully explained recipes, with 12,216 photos and 79 videos

Glossary (talk like a chef): "Poaching"


Poaching

Poaching is a way of cooking food (usually slowly) by lowering into a hot liquid: water, vegetable stock or syrup, for example.

This gentle method of cooking allows the food to retain all its flavour more easily.

Example: "Poach the peaches after peeling in a light syrup."
Meaning: Peel the peaches, then lower into a just-simmering sugar syrup and cook until tender.
Poaching
953,951 103.6/5
Grade this page:

Last modified on: May 1st 2019

Your 10 comments or questions on this page

Post your comment or question

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Back to top of page