Poaching is a process of cooking food by placing it in liquid which is heated till just below its boiling point. The liquid is heated and brought as close to the boiling point as possible, without any noticeable movement in the molecules. Poached dishes include delicate and tender food items such as eggs, chicken and fish, which are desirable ingredients for most of the poached recipes.
Origin of Poaching
Poaching, as a method of cooking can be dated back to ancient times, as some poached recipes such as custard and pheasant dumplings, which were prepared by placing the food into hot water, can be found in some of the oldest cookbooks of the world. The term poaching became famous around the seventeenth century, when various types of poached dishes began to be prepared and served across America and Europe. In 1903, Escoffier, the renowned master of culinary skills, published his own cookbook which included 141 variations of poached eggs (oeufs pochés). By the twentieth century, poaching had evolved as a healthy method for cooking delicate food items, which still prevails.
The Process of Poaching
Poaching involves the cooking of food in a lightly simmering liquid, just below its boiling point, as poached dishes mainly consist of very tender foodstuffs which can lose their shape and/or flavor, if placed in a liquid that is vigorously boiling. The amount of heat applied and the length of cooking time is very crucial as even the slightest of difference in either can lead to an undesirable final dish. The food is partially or completely immersed into the cooking liquid, which is generally water, but stock, vinegar and salt water and vegetable juice can also be used so as to further enhance the flavor of the poached dish. Apart from a gas range and a vessel for heating the liquid, certain other types of poaching equipment such as metal rings, poaching racks and shallow skillets are required for preparing poached recipes, the equipment depending on the dish being prepared. As poaching is generally applied to small and light foods, the cooking time is shorter than other methods of cooking.
Popular Poached Dishes
Benedict Eggs, a type of poached egg preparation is the most famous of all poached dishes. However various types of fish, fruits and tender cuts of poultry are also cooked by poaching. There are several varieties of poached eggs that can be prepared. Poached fish recipes include dishes such as poached salmon steaks and poached salmon fillets. Fruits such as apples, pears and peaches, which tend to lose their color or flavor when exposed to excessive heat are suitable for poaching. Some other preparations such as quenelles, gnocchi and terrines are also poached.
Advantages and Disadvantages of Poaching
Poaching is advantageous in the sense that it is one of the healthiest cooking methods, as it does not require fats and it also preserves maximum nutrition in the food being poached. Poached dishes retain the original flavor of the main ingredient, and are quick and easy to prepare.
However, the disadvantage is that poaching requires a certain level of skill, as the temperature and duration of cooking are very important. Also, poached dishes are often considered bland, as compared to dishes prepared by other methods of cooking such as frying and roasting.
Techniques Similar to Poaching
Boiling is a technique quite similar to poaching, with the only difference being that boiling is done with the liquid placed on high heat, whereas poaching requires the liquid to be maintained below its boiling point.
Poaching: Trivia
• Plain vinegar can be replaced by red wine vinegar in order to change the color of poached eggs.
References
http://www.ifood.tv/network/poached/recipes
http://www.ifood.tv/blog/here-poaching-is-encouraged