Cooking School: Poaching 101
Poaching is cooking foods completely submerged in simmering liquid. Poached foods are usually naturally tender. Some of Martha's favorite foods to poach are salmon steaks, chicken breasts, eggs, pears, and shrimp. The key to flavorful results is the poaching liquid. Almost any liquid can be used. Court bouillon is a typical savory poaching liquid made by simmering aromatic vegetables and herbs in water. Other common poaching liquids include stocks or broths for poultry, water for eggs, and red wine or light-sugar syrups for fruit.
Equipment
Dutch oven or shallow straight-sided skillet
Cheesecloth or parchment paper, to help whole fish retain its shape while being poached
Kitchen twine, for trussing stuffed meats or poultry Instant-read thermometer
Tips For Flavorful Poaching
Start large, whole fish and larger pieces of meat in cold liquid
Start smaller, quicker-cooking foods, such as fish steaks and chicken breasts, in simmering liquids
The more flavor you give to the poaching liquid, the more flavorful the poached ingredient will be