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Topic: Poaching (cooking)

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	Poaching (cooking) - Wikipedia, the free encyclopedia
		Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
		Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
		Poached eggs are generally cooked in water, fish in white wine, poultry in stock and fruit in red wine.
	en.wikipedia.org /wiki/Poaching_(cooking) (118 words)

	Poaching (Site not responding. Last check: 2007-10-02)
		It is particularly appropriate for cooking fragile foods such as fish, lean poultry and meat, or fruit, that may fall apart, or dry out and toughen over a higher heat.
		Depending on the food to be cooked, the liquid used may simply be water or a highly seasoned liquid known as a court bouillon, a flavoursome stock or wine, or a sweet syrup.
		A favourite method for poaching fish at Le Cordan Bleu is to bring the cool poaching liquid to a simmer with the fish, then remove the pan from the heat and let the fish continue cooking in the hot liquid; this technique ensures that the fish is gently cooked and is never overdone.
	www.ibiblio.org /expo/restaurant/chef/poaching.html (374 words)

	Poaching Pork Kitchen Knowledge
		Poaching is a good method to use when cooking pork cuts that are naturally less tender, such as shoulder cuts, leg/ham cuts and pork shanks.
		Poaching is a good method to use to precook fresh sausages before finishing the cooking process with another method, such as frying, grilling or broiling.
		Cook for approximately 10 minutes and then finish cooking and browning them by frying, grilling or broiling.
	www.recipetips.com /knowledge.asp?id=454&catitemid=32 (652 words)

	The Mediadrome - Food - Skillset: Poaching
		Poaching is the simple method of cooking foods by immersing them in a warm liquid bath.
		Poaching is a gentle method of cookery that will not harm the delicate texture and slightly sweet taste of fish.
		A pear poached in red wine is a classical dessert, but I find red wine a bit too hearty for poaching pears, and prefer poaching them in a sweet white wine variety like Gewurztraminer spiked with vanilla bean, cinnamon and nutmeg.
	www.themediadrome.com /content/articles/food_articles/skillset_poaching.htm (973 words)

	How to Poach Fruit
		Poaching is a great way to deal with out-of-season or underripe fruits that are too hard or haven't developed enough natural sugar to be tasty on their own.
		After poaching, the cooking liquid is often reduced so that the flavor of the fruit is concentrated in it, and then it is served along with the fruit.
		A delicious way to poach all kinds of fruit is to cook the fruit in water sweetened with sugar, reduce and cool the syrup, and then flavor it with an appropriate fruit brandy or other alcohol that underlines the taste of the fruit.
	www.globalgourmet.com /food/special/2000/essentials/poached.html (331 words)

	POACHING (Site not responding. Last check: 2007-10-02)
		Poaching is an effective way of cooking foods for both hot or cold service, not only does it produce healthy food but it enhances flavour.
		Some dishes described as poach are strictly speaking a mixture of boiling and poaching for example a whole poached salmon.
		In shallow poaching the liquid is normally used to form the basis of the sauce.
	www.cookeryonline.com /Topics/POACHING.html (541 words)

	Cooking Methods (Site not responding. Last check: 2007-10-02)
		By understanding the cooking methods enables one to choose the correct method for specific foods, the various methods of cooking have a direct impact on the outcome of the finished dish.
		These four cooking methods are similar in that they are all moist-heat cooking methods and they all use convection as the mode of heat transfer.
		When poaching or simmering, always try to use a liquid that has flavor (stock or broth seasoned with wine, garlic, herbs, lemon, etc.), which in turn will add flavor to the item which is cooked; if plain water is used, much of the flavor of the item will dissipate into the water.
	members.localnet.com /~jgeorge/methods.htm (2745 words)

	The Gentle Art of Poaching
		The purpose of poaching is a delicate transfer of flavors to and from the poaching liquid to the food being cooked.
		Poaching is a relative of braising, (see the 2/28/02 column) where most often a meat item is cooked by being partially submerged in a simmering braising liquid, which is maintained at the temperature necessary to break down the muscle’s connective tissue.
		Poaching is especially useful for cooking fruit, eggs, chicken, and fish.
	www.suite101.com /article.cfm/cooking_basics/91656 (523 words)

	The Gentle Art of Poaching (washingtonpost.com)
		Poaching temperatures are so much lower than what we're used to when we grill, roast or fry that the cooking process is wonderfully unhurried and elongated.
		The pinnacle in poached seafood is a whole salmon served chilled and decorated with artfully cut cucumbers and sprigs of fresh dill, perhaps served under a layer of aspic.
		Cook the fish until it is opaque throughout and flakes easily, 12 to 13 minutes per inch of thickness.
	www.washingtonpost.com /wp-dyn/articles/A5981-2004Jun1.html (1548 words)

	Poaching 101 - Food for Thought by Mark Vogel - Atlantic Highlands Herald - NJ
		Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked.
		Poaching is from 160 to 185 degrees, simmering is beyond 185, and boiling is when you obviously achieve a full boil.
		If the poaching liquid is to be used as a sauce, you may need to reduce it further once the food has finished cooking.
	www.ahherald.com /food/2005/ft_050203_poaching.htm (879 words)

	Hormel Foods - Knowledge - Beef Rotisserie Cooking
		Indirect cooking is most often used because it allows the meat to cook slowly and evenly, which is the main purpose for using a rotisserie for cooking.
		Cooking beef with a rotisserie is most successful when cooking beef cuts that have a basic cylindrical shape.
		When rotisserie cooking on a charcoal grill using indirect heat, the fire is built on the side of the kettle or in a ring around the perimeter, away from the location where the food is to be positioned.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=20&id=901 (2124 words)

	Cookbook:Poaching - Wikibooks, collection of open-content textbooks
		Poaching is a method of cooking that employs a liquid, usually a small amount, that is hot but not actually bubbling.
		The cooking liquid is often water, but broth, stock, milk or juice can also be used.
		The cooking method is also used to partially cook certain foods such as sweetbread in order to eliminate undesirable flavors and to firm the product before final cooking.
	en.wikibooks.org /wiki/Cookbook:Poaching (219 words)

	BIM Corporate - For Consumers - Fish & Tips - Cooking Methods
		Increase or reduce the cooking time as necessary depending on the thickness of a piece of fish.
		Grilling is cooking under a radiant heat and is a fast and convenient method of cooking.
		This is an "all-in-one" method of cooking where the fish is cooked together with vegetables, either on the hob or in the oven.
	www.bim.ie /templates/text_content.asp?node_id=476 (669 words)

	Cooking For Engineers - Recipe File: Poached Fish
		Poaching fish is more of a technique than a specific recipes with the seasonings of the poaching liquid changing with what is on hand and the fish changing depending on what's fresh at the fishmonger.
		Quickly, but gently, cooking the fish in a flavorful liquid is the key to preserving the fish's natural flavor resulting in a lightly seasoned, healthy meal that's the perfect excuse to open a nice bottle of white wine.
		Poaching is a great way to prepare fish for tasting, because the flavor of the fish is not overwhelmed by sauces or marinades.
	www.cookingforengineers.com /article.php?id=92 (1452 words)

	Poaching (disambiguation) - Wikipedia, the free encyclopedia
		Poaching is also a form of damage to soil.
		Poached ground has been trampled, by cattle especially.
		This is a disambiguation page: a list of articles associated with the same title.
	en.wikipedia.org /wiki/Poaching_(disambiguation) (104 words)

	Fish Cooking Techniques
		As with flening, bronzing is cooking fish by coating the fish in spice and cooking it quickly on a pan or grill.
		Oven steaming is the process of cooking fish wrapped in aluminum foil in an oven with a cooking liquid or sauce.
		Cook onion, celery, and green pepper in butter or margarine for a few minutes until onion is transparent.
	www.bassonhook.com /fishforfood/fishcookingtechniques.html (1321 words)

	eG Forums -> Perfectly Cooking Boneless Chicken Breasts
		She explained that the problem with cooking the breasts up to/past the point of doneness on the stove is that they will continue to cook for few minutes after they're taken off the heat, and that's how they get dried out.
		As the meat cooks in the slowly cooling liquid, the juices remain in the meat and a bit of the poaching liquid is drawn in also.
		Poaching and baking is fine for some dishes, but I really think the cut benefits from some browning.
	forums.egullet.org /index.php?showtopic=54109 (3550 words)

	Hormel Foods - Knowledge - Pork Cooking Tips
		Cook pork using a low fat cooking method, such as roasting, grilling, broiling, steaming, poaching, braising, or stewing.
		Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.
		It can be partially cooked or browned using one method, such as microwaving or searing, and then immediately cooked until done using a different method, such as roasting, frying, grilling or broiling.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=32&id=463 (544 words)

	Poaching Chicken Kitchen Knowledge
		Poaching is an especially good method to use when cooking chicken that normally has tougher meat, such as stewing hens and chicken that has a tendency to be a little dry, such as skinless breasts.
		When using the poaching method of cooking, it is important to bring the liquid to a boil and then lower the temperature so that the liquid is simmering very gently.
		After cutting the cooked chicken off the bones, return the bones to the liquid the chicken was cooked in and simmer longer to increase the flavor of the broth.
	www.recipetips.com /knowledge.asp?id=324&catitemid=25 (581 words)

	cooking methods - poaching and simmering
		Poaching is a very gentle, moist heat method of cooking using a minimum amount of reduced liquid or stock that is kept at just below simmering point, approximately 90 to 94
		Simmering is a slow, gentle, moist method of cooking in liquid or stock, usually in a deeper pan than that used for poaching.
		Use a rich stock when poaching for a short time, as brief cooking does not allow rich, strong flavours to develop in the pan.
	www.recipes.co.nz /cookingtips/poaching.html (418 words)

	Isernio's Sausage: Basic Cooking Instructions for Isernio's Sausage
		The key to poaching sausages is to cook them very gradually so that maximum moisture is retained, thereby preventing dryness.
		To poach 3 pounds of medium-sized sausages (approximately 1 ½" wide), bring 2-3 gallons of lightly salted water to a temperature of 180ºF - 200ºF. Be sure to have an accurate instant-read thermometer on hand to ensure accuracy.
		The sausages can be cooked immediately after poaching or cooled in a colander under cold running water and immediately refrigerated or frozen.
	www.isernio.com /basiccook2.html (445 words)

	[No title]
		An excellent cooking method for delicate foods of all kinds, this approach is especially good for any seafood except for very oily fish.
		Controlling the cooking temperature is essential, given the delicacy of the protein structure in fish and shellfish.
		Poaching for these foods should begin by placing them in the cold cooking liquid before bringing it to a simmer.
	www.uexpress.com /printable/print.html?uc_full_date=20011028&uc_comic=cn (667 words)

	Somerfield - Food facts - cooking tips - fish cooking techniques (Site not responding. Last check: 2007-10-02)
		Meat can be cooked in many ways, and some are healthier and lower in fat than others.
		To check the fish is cooked insert a skewer into the thickest part of the fish.
		When cooked drain the fish on kitchen paper and serve immediately with lemon or dipping sauces.
	www.somerfield.co.uk /site/foodanddrink/foodfacts/cooking/fishcooking.asp (743 words)

	Aquamedia: Cooking Fish
		Fish is a very economical to prepare as it cooks quickly and thus can actually represent a fuel saving.
		Place the fish in the simmering liquid, bring back to a steady simmer and poach for 5-8 minutes depending on the thickness of the fish (or the fillet).
		Grilling is cooking under a radiant heat source and is a fast method of cooking that is suitable for fillets or small whole fish.
	www.feap.info /consumer/nutrition/cookfish_en.asp (641 words)

	eG Forums -> All About Eggs -- Poaching Eggs
		Poaching is not boiling; it is more akin to a very low simmer.
		A properly poached egg arises as a result of the white coagulating nicely so as to encase the yolk on all sides -- ideally the yolk won't be visible from any angle when the egg is done.
		A poached egg on a piece of buttered toast with a little coarse salt and pepper is one of the great meals -- breakfast, lunch, brunch, dinner, afternoon- or midnight-snack.
	forums.egullet.com /index.php?showtopic=36989 (2953 words)

	Low Fat Cooking Methods (Site not responding. Last check: 2007-10-02)
		Poaching means cooking food in a pan of simmering liquid.
		Poach your food in liquids that add flavor, such as broth, fruit or vegetable juice, water flavored with lemon juice or seasoned with herbs and spices, or wine (use sweet wine for fruit).
		Usually, when food is being steam-cooked, it is cooked on a rack (or in a colander) in a covered pan over boiling water, which produces steam.
	www.dottisweightlosszone.com /HealthyLife/healthy43.html (441 words)

	Fish that's swimming in flavor
		With poaching, a moist-heat method of cooking, food is submerged in liquid and cooked gently between 160 F and 180 F. Fish is commonly poached in water, stock or court bouillon, an aromatic vegetable broth usually containing an acidic liquid, such as wine or vinegar.
		Oven poaching in oil is particularly appealing for the home cook because it is simple, versatile and doesn't require the cook to master any special skills, Higgins points out.
		Temperatures in oil poaching are sufficient to kill bacteria which, as with a large piece of meat, are on the surface rather than inside fish, says food-safety expert Dr. Margy Woodburn, professor emeritus of nutrition and food management at Oregon State University.
	www.recordonline.com /archive/2003/03/19/bz19a.htm (822 words)

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