https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Category%3APoached 2026-05-02T02:29:12Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Category:Poached&diff=245211&oldid=prev 2016-03-05T06:38:29Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Poached: Cooking Wiki<br /> |titlemode=replace<br /> |keywords=Poached: Wiki facts on this cookery method<br /> |description=Poaching is the process of gently simmering food in liquid, generally water, stock or wine. Poaching is particularly suitable for fragile<br /> |og:image=https://www.cookipedia.co.uk/wiki/images/e/e1/Perfect_poached_eggs_recipe.jpg<br /> |og:type=article<br /> }}<br /> <br /> <br /> <br /> <br /> &lt;!-- /seo --&gt;<br /> <br /> [[Image:Perfect poached eggs recipe.jpg|thumb|300px|right|Poaching eggs]]<br /> Poaching is the process of gently simmering food in liquid, generally water, stock or wine.<br /> Poaching is particularly suitable for fragile food, such as [[eggs]], [[poultry]], [[fish]] and [[fruit]], which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.<br /> <br /> The poaching liquid is called [[court bouillon]] and a classical court bouillon consists of: an acid (wine, lemon juice), aromatic (bouquet garni), poaching liquid, and [[mirepoix]]. The liquid should be around 160-185°F (70-85°C), and always remember that to serve chicken safely it has to have reached a temperature of 165°F (74°C) in the core.<br /> <br /> [[Poached eggs]] are generally cooked in water, [[fish]] in [[white wine]], [[poultry]] in [[stock]] and fruit in [[red wine]].<br /> <br /> ==See also==<br /> * [[Boiling]]<br /> * [[Simmering]]<br /> * [[Poaching]]<br /> {{CategoryLine}}<br /> [[Category:Cooking methods]]<br /> [[Category:Cooking method (meta data)]]</div>

Chef