To poach is to cook food gently in liquid just below the boiling point.  The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are typically simmered in stock or broth, fish in court-bouillon or wine and eggs in lightly salted water. Fruit is often poached in juice or wine. Poaching produces a delicate flavor in foods, imparting some of the liquid’s flavor to the ingredient being poached.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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