to cook eggs, fish, chicken, fruit and other delicate foods in hot liquid (below the boiling point), being very careful that food holds its shape.
To cook in liquid covering the food. Poached food is not boiled, it is only simmered.
To cook food by gently simmering in liquid just below boiling ... more on poach here
To cook food in gently simmering, never boiling, liquid.
Cook in liquid just below the food point. Don't cover food.
To cook in liquid that is kept just below boiling point.
To cook food gently in barely simmering liquid over low heat.
To cook slowly in simmering liquid such as water or milk.
Cook gently in simmering water over enough heat so that the surface of the water jiggles slightly, but does not boil.
To cook foods such as eggs or fish just below boiling point in water, milk or stock, similar to simmering but usually for a short time only.
Cooking food gently by placing in liquid simmering just below the boiling point.
Cooking food by placing in simmering liquid.
cook in a simmering liquid; "poached apricots"
This is a method of simmering certain foods in a liquid. For example, eggs can be poached in simmering water.
To cook food in liquid usually with a little vinegar, heat kept just below boiling point
To cook in water or seasoned liquid in an open pan at simmering point with just enough liquid to cover the food.
cook food in very hot liquid that simmers but does not boil.
To cook food immersed in a gently simmering liquid.
A method of cooking foods such as fish, meat, poultry or eggs in a liquid that has been heated to just below the boiling point. Water, wine, stock and syrups are a few commonly used poaching liquids.
To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.
To cook very gently in hot liquid kept just below the boiling point.
To gently cook food in water or a broth, just below the boiling point.
To cook very gently in water or other liquid that is hot but not actually bubbling, about 160 degrees F-180 degrees F.
cook food in just simmering water.
Cook in simmering liquid just below the boiling point (eggs, fish).
To gently cook food in liquid just below the boiling point. The surface of the liquid should be moving, but not producing bubbles yet. Between 160190°F to 180190°F.
a moist-heat method where food is cooked over low heat in liquid.
To cook a food barely covered in simmering liquid.
To cook in liquid held below the boiling point.
To cook food gently in hot liquid that's just below the boiling point. Liquids can vary from broths, to water, to syrups.
To cook in a clear or flavoured liquid.
To cook food gently in a liquid at or just below its boiling point. Meats are normally poached in stock, eggs in lightly salted water, fruit in light sugar syrup.
To cook foods gently in a liquid with the temperature of the liquid is just before the boiling point of the liquid. This process is used to preserve both the delicate flavor of food and to impart some of the flavors of the liquid into the food. Different foods require different times and temperatures of the liquid. Fish is usually poached in stock, eggs in light salt water and fruits in sugar syrup.
To cook food by submerging it in liquid just below...
To cook food in liquid, at or just below the boiling point. Meat, fish and eggs are usually poached in water or a seasoned stock.
