4.1 Poaching (thank you to Rodger Whitlock)
Description
This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.
4.1 Poaching (thank you to Rodger Whitlock)
Poaching is cooking by simmering in water. It is distinguished from
"boiling" in that the water temperature is kept slightly below the
boiling point. It is distinguished from "simmering" in that poaching
applies to solid items poached in water later discarded, whereas
simmering applies to the cooking of watery foods such as sauces,
puddings, soups, and stews. The most common poached foodstuff is the
egg. However, other items, for example boneless chicken breasts and
some fish, can be poached.
There are great differences of opinion about the proper method of
poaching an egg, in particular how to avoid the formation of long
streamers of egg white. This writer knows of three major variants:
1. using a special egg poaching pan
2. the "whirlpool" method
3. the "acidulation" method
This writer uses the "acidulation" method: a large shallow pan is filled
with water and brought to boiling. It is removed from the heat, and a
small amount (5-10 ml) of apple cider vinegar is added to the water.
When the water is absolutely still, Each egg is cracked into a cup and
very slowly and gently poured into the hot water. The heat is turned
down to a low simmer setting, the pan returned to the stove and covered,
and the eggs allowed to slowly cook until done to taste. This writer
prefers poached eggs to have a completely set white and yolks set on the
outside but still liquid at the centre.
Eggs poached this way do not taste vinegary. Apple cider vinegar gives
the poached eggs a very delicate hint of sweetness.
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