Poaching is a great way to cook delicate proteins such as fish. It is a moist method of cooking that gently and evenly cooks a protein without allowing the protein molecules to coagulate too quickly which can result in the finished product becoming chewy.
Basic Technique For Poaching
- Heat poaching liquid (usually stock, wine, or court bouillon), to anywhere between 160-180 degrees Fahrenheit. A good visual guide is when bubbles start forming on the bottom of the pan but do not break the surface.
- Some chefs will heat their poaching liquid to upwards of 200 degrees to counteract the cooling that will occur when the protein is placed in the liquid.
- Monitor the temperature of your poaching liquid with a good thermometer to make sure that the temperature remains consistent.
- Poach your protein to the desired finished temperature (about 130-135 degrees for fish and 135-140 for meat).
- Remove protein and allow to rest for about 5-10 minutes depending on size and weight.