Anyone who cooks, whether they are an amateur or a professional chef, needs to know how to poach. Poaching is a technique whereby tender foods, such as fruit, fish, chicken, and eggs, are gently cooked in flavored liquid at a low temperature. Poached foods retain more of their natural nutrients, remain tender after cooking, and develop a delicious range of flavors. The technique of poaching can be tricky to learn at first but it is an interesting and tasty way to prepare a meal.

Learning how to poach takes time, effort, and some trial and error. Once you have learned how to properly poach food you can expand on the ingredients and flavors used until you have a wide range of delectable dishes at your disposal. The process of poaching involves preparing all of your ingredients, paying special attention to the base ingredient and the herbs, spices, and flavors that you will use to season your food. Poaching begins by submerging your main ingredient in flavored liquid, anything ranging from seasoned water to red wine to beef broth. You then poach your food on low temperatures, typically around 160 degrees Fahrenheit, always keeping the liquid at an even temperature. Then it is time to serve your food, paring it with the best side dishes and serving plates. If you have prepared your dish properly you will have a fantastic poached meal at hand.

Before you begin poaching your food you must gather and prepare all of your ingredients. The first, and most important, ingredient is the item which you intend to poach. Any naturally tender food can be poached but some of the most common foods are fish, chicken, and fruit. Poached eggs are the most well known of all poached dishes. Gather the ingredient which you will poach and prepare it for cooking. Some foods may need to be wrapped before poaching in order for them to hold their shape. Fish may be wrapped in cheese cloth while chicken and other meats can be stuffed and/or trussed.http://www.asianonlinerecipes.com/cooking_guide/cooking-poaching.php Eggs and fruit require little in the way of preparation. Make sure all of your ingredients are fresh and at their best.

Next you will want to have at the ready all of the ingredients needed for your poaching liquid. This would include the liquid itself and any seasonings or flavorings that you will add to your liquid. Depending on the dish you are making you will more than likely be using water, red or white wine or broth for your poaching liquid. You will want to season your liquid ahead of time and be sure that it has a full flavor. Dull liquids will lead to dull dishes.http://www.asianonlinerecipes.com/cooking_guide/cooking-poaching.php

Lastly you will want to have all of your pots, dishes, utensils, garnishes, etc. ready. The pot which you will use for poaching needs to be large enough to hold your ingredients and liquid, with enough room to allow for expansion due to heating. Have your spoons at the ready so that you can skim the liquid during cooking as well as remove your food from the liquid when it is ready. Serving plates and garnishes should be ready to go before you start, making it easier to transfer your meal right to the plates.

Once all of your ingredients and tools are ready, you can begin poaching. Poaching recipes, cooking temperatures, and times will vary depending on what meal you are making. In most poaching recipes you will cook your food at around 160 degrees to 185 degrees Fahrenheit though chicken will need to be cooked to at least 165 degrees Fahrenheit before it is safe to eat.http://www.asianonlinerecipes.com/cooking_guide/cooking-poaching.php

Fill your pot with your seasoned liquid and place the main ingredient in the pot. Depending on what you are cooking you may need to wait until the liquid is heated to the proper temperature before adding your main ingredient. Bring your liquid up to the correct temperature and keep it there for the entire poaching process. Do not let your dish boil and be sure to keep an eye on it. Your liquid should remain at a constant temperature, with its surface gently moving. This movement is often referred to as “shivering.” It is a good idea to use a cooking thermometer to check your dish's temperature periodically to ensure an even cooking temperature. Some dishes can be transferred to the oven for cooking after the ideal temperature has been reached on the stove top.http://www.vegetable-recipes-by-cooking-method.com/poaching-cooking.html

While you are poaching your food you may want to use a spoon to skim the top of the liquid periodically. This will help clear the broth of any unnecessary discoloring, leaving your food with a beautiful color. You will want to poach your food just long enough for it to set and reach the acceptable core temperature. Be sure to only serve food which has been cooked long enough as some foods, like chicken, are unsafe to eat at low temperatures. Once your food has cooked for the appropriate amount of time, gently remove it from the liquid and place it in a holding container or on your serving dish. This is a good time to add a few spoonfuls of your liquid on top of your main ingredient in order to help keep it moist.http://www.asianonlinerecipes.com/cooking_guide/cooking-poaching.php

Choosing the best way to serve your poached dish will ensure that you have prepared a successful meal. Some poached dishes are served hot while others are served cool. If you are serving your poached dish hot it can be a good idea to serve it on heated plates.

Poached eggs are best served hot and should be plated and eaten directly after being cooked, although it is possible to prepare poached eggs ahead of time and reheat at a later date.http://whatscookingamerica.net/Eggs/PoachEgg.htm Never serve a cold or lukewarm poached egg. Poached eggs go well with any breakfast foods and can be served directly on a piece of toast.http://www.seriouseats.com/2010/04/how-to-poach-an-egg-instructions-breakfast.html#axzz0mQ3JwhSe

Poached fruits are typically served either warm or at room temperature. Ice cream goes great with poached fruit, as does syrup, fresh fruit, whipped cream, and other dessert toppings. Serve poached fruit by itself or with a cake or pie.http://www.davidlebovitz.com/archives/2009/11/how_to_make_poached_pears.html

Poached chicken can be served either hot or cool, depending on what side dishes, sauces, etc. will be accompanying it. Cool chicken is especially tasty when served on a bed of lettuce with honey mustard, lemon, or other sweet sauces.http://www.almanac.com/recipe/poached-chicken-breasts-lemon-dill-cream-sauce Warm chicken goes well with potatoes or rice.

Poached fish is typically served warm. Try plating it in its own sauce and garnishing with parsley. You can also drizzle it with olive oil to enhance the flavor.http://www.yumsugar.com/Fast-Poached-Fish-Recipe-6925060