Poaching Techniques

Poaching is a long, slow, gentle cooking method, whereby the food is completely submerged in liquid that is barely simmering, and cooked either on the stove or in the oven. It is particularly suitable for fragile food, such as eggs, poultry, fish and soft fruit, which might otherwise easily fall apart or dry out.

Poaching can also make tough meat become more tender and succulent. For example, oxtail may become reasonably tender if it is simmered on the hob for 3 hours; poaching it in the oven at a low heat for 5 hours will make tender enough to fall off the bone.