Poach

Poach

Cook gently in a simmering liquid without ever boiling

The technique\n\nThe liquid, whether water, broth, or court-bouillon, stays just below the boiling point, with a slight quiver on the surface. Gently submerge the food, without adding it too early or too late. Watch without covering to maintain temperature control. Remove as soon as it is cooked, without letting it linger.\n## When\nFor eggs, delicate fish, quenelles, or fruit that you want to cook without agitating or drying them out. Poaching retains a soft texture and cooks very evenly. Use this method when the delicate nature of the food cannot withstand high heat.\n## The pitfalls\n- A rapidly boiling liquid: the food breaks apart or becomes rubbery.\n- Too much food at once: the temperature drops and cooking becomes uneven.\n- Forgetting the vinegar for a poached egg: the white disperses in the water.\n- Leaving it in too long: even with gentle heat, it will eventually dry out.\n## The visual cue\nSmall, isolated bubbles rising gently along the sides, never a full boil. A poached egg is ready when the white is firm and the yolk is still runny, usually three minutes.