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Poach, to


	Poaching refers to the technique of cooking food slowly and gently in a simmering, but not boiling, liquid that just covers the food. The poaching liquid may be flavored or seasoned. This flavor will transfer to the food during cooking.

Poaching Tips
When poaching eggs, add a small amount of vinegar to the water to help the eggs maintain their shape. Poaching fruit in a sugar or wine syrup helps the fruit retain its shape. Wine also adds flavor. Begin poaching fish and poultry in a cold liquid, such as broth or stock, to ensure even cooking. This will also prevent fish from falling apart.