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POACHING
(1 of 9)
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Hospitality
and Catering |
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| Poaching is the cooking of food in the minimum quantity of liquid which is simmered just below boiling point. |
| The poaching method ensures that fish cooks quickly and therefore is not tough or fibrous. |
| The fish is placed into a buttered dish with the cooking liquor.Other herbs or vegetables are placed in the dish so that the liquid just covers the fish or shellfish. |
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| There are two types of poaching methods for fish: |
| Short Poaching: Fish is usually cooked quite quickly when short poached. |
| Deep Poaching: Fish is simmered for longer. |
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| This first section will look at short poaching. |
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