COOKING GLOSSARY

A dictionary of culinary terms

Poach

Product links will take you to our affiliate partner websites. We may earn a commission on purchases.

Definition:

older woman boiling water in pot on stove top Poaching is a cooking method where you cover your food in moderately hot liquid (160–180 °F). Poaching liquids include water, milk, wine, and broth. technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray. Examples of commonly poached food include chicken, fish, and eggs.

Share this post

Share on facebook
Share on twitter
Share on pinterest
Share on email
Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Kitchen Equipment Reviews

5-Ply Bakeware, is it Worth it? Review of 360 Cookware’s Bakeware
Review: Breville PolyScience Control Freak Induction Cooker
The Best Citrus Juicers on the Market (Manual and Electric)

Delicious Recipes

Extra Tender Beef and Broccoli
The Ultimate Cowtown Ginger Beef
Rapid Vacuum Pickled Cucumbers and Bean Sprouts

Food Articles

The Easiest Way to Peel Garlic
Breville Polyscience HydroPro Plus: The Best Sous Vide Immersion Circulator?
Can you use a cooling rack in the oven?