Glossary (talk like a chef): Poaching
Poaching is a way of cooking food (usually slowly) by lowering into a hot liquid: water, vegetable stock
, 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.
Last modified on: September 18th 2022
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.