Poaching (cooking)

Poaching is a type of moist heat cooking technique that involves cooking by submerging it in liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods.
It is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food. However, poaching can lead to the trival production of mutagenic agents, the effects of which are not fully understood.
One of the most well-known dishes made with the use of poaching is Eggs Benedict.
Variations
Shallow Poaching
This moist-heat cooking method uses a sautoir or other shallow cooking vessel, heat is transferred by conduction...