FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Poaching

• This involves cooking in the minimum amount of liquid at a temperature of 80-85C, that is below the boiling point.
• Foods generally poached are eggs, fish and fruits.
• For poaching eggs, the addition of little salt or vinegar to the cooking liquid lowers the temperature of coagulation.
• Eggs cook quickly by poaching
 


Advantages

• Very quick method of cooking.
• Easily digestible since no fat is used.

Disadvantages

• It is bland in taste.
• Water soluble nutrients may be leached into the water