Poaching

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
       
    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

Last modified: Saturday, 28 April 2012, 6:06 AM