Glossary (talk like a chef): Poaching


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.
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Last modified on: April 29th 2020

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