poaching

• poaching involves cooking food in a pan of liquid below boiling point, usually around 80 degrees
• the types of food that can be poached include:

  • eggs
  • fruit
  • fish
• poaching is a gentle way to cook and it keeps the food tender
• like with boiling, nutrients and flavours are transferred to the liquid, lowering the nutritional content and tastiness of the food
• when poaching, heat is transferred through conduction and convection