Poaching is a cooking technique that involves gently cooking food in liquid that is kept at a low temperature and just below the boiling point. The liquid used for poaching can be water, broth, wine, or a combination of liquids, and can be flavored with herbs, spices, or aromatics. The food is typically submerged in the liquid and cooked until it is tender and cooked through, but still moist and flavorful.
Poaching is often used for delicate foods such as fish, chicken, eggs, and fruit, as well as for tougher cuts of meat that benefit from slow, gentle cooking. It is a low-fat cooking method that preserves the natural flavors and nutrients of the food and can be a healthy alternative to other cooking techniques that use oils or fats.
Some variations of poaching include shallow poaching, in which the food is partially submerged in a shallow pan, and deep poaching, in which the food is fully submerged in a deep pot of liquid. Poaching can also be used as a method of preserving food, such as in the case of pickled eggs or fruit.
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