The poaching method is divided into 2 basic categories: shallow and deep.
Both include the cooking of the food in some type of liquid and the basic difference lies in the fact that in shallow poaching the liquid covers roughly 1/3 of the height of the food, while in deep poaching the food is almost entirely covered by the liquid.
This liquid is usually a mixture of stock or water, an acidic element, such as lemon juice, vinegar or wine, aromatic vegetables, herbs and spices. The liquid can be strained or contain the above elements during poaching.
Foods suitable for shallow poaching are:
- Tender and small-sized poultry, meat and fish fillets
For this method it is best to use a frying pan or a wide, shallow pan.
See the shallow poaching step-by-step, by following the photos order.
Bring the liquid to the right temperature, i.e., just below boiling point
Season the food with salt.
Place in the liquid.
Cover and cook until cooked.
Remove food from the pan and make the sauce by concentrating the remaining stock and adding ingredients such as olive oil, butter, cream, herbs, vegetables, etc.