1. Poaching Moist Cooking Method Culinary Arts II Benners 6.03

2. Poaching Poaching is a gentle moist cooking method. It uses liquid to heat and cook the food. The moisture helps to soften the fibers of the food. Poaching either takes place on a range or in the oven Because poaching reduces the natural flavor output of the food being poached, a person must cook food in a flavored liquid such as water or stock well seasoned with herbs and spices.

3. Poaching Liquid May be flavored with:  Mirepoix – a mixture of ½” rough cut onion, carrots, and celery.  Bouquet Garni – a mixture of spices, herbs, and vegetables wrapped in cheesecloth

4. Poaching Liquid Liquid should fully cover the food while cooking Sometimes liquid is added after the food to just cover it. The broth created during cooking can be reused for soups, sauces, and gravies. Cooking time depends on food.

5. Equipment Stock pot – a deep pot that can hold large quantities of liquid – up to perhaps two gallons Straight-sided sauté pan – good for poaching shallow food items; straight sides hold liquid Ramekin – a small bowl that can hold items like eggs as they are lowered into the poaching liquid or as they are being poached Slotted spoon – a spoon with slots that allows food to be lifted up from any liquid.

6. How to Poach Prepare the item to be poached. Season the poaching liquid. Heat liquid to boiling. Reduce heat to a low simmer or light boil.  The water should be at 150 to 185 Place items carefully in the poaching liquid. Allow to cook for the required time. Remove carefully, straining excess liquid Reduce the liquid to use for a sauce or reserve for other purposes. http://video.about.com/gourmetfood/Eggs- Benedict.htm

7. Apply it: Poaching What effect is poaching going to have on food? Where does poaching take place? At what temperature? With how much liquid? What happens to the flavor of food when it is poached? What can a chef do to remedy that problem? How can cooking liquid be used to enhance flavor?

8. What to Poach Fruits to poach include pomes like pears and apples and drupes like apricots and peaches. Meats and fish to poach include tender cuts like salmon and young chicken. When poaching eggs adding vinegar to poaching water assists with the coagulation. Using very cold eggs during poaching helps keep the whites together.

9. How to serve Eggs Benedict is a style of poached egg served on English muffin with hollandaise sauce Poached eggs Sardou are poached eggs and creamed spinach on an artichoke bottom with hollandaise sauce

10. How to serve Poached eggs Princess style are poached eggs on an English muffin with asparagus tips and hollandaise sauce If necessary a bagel can be exchanged for an English muffin

11. Matching: How to serve A. Eggs Benedict B. Poached eggs Sardou are C. Poached eggs Princess style poached eggs and creamed spinach on an artichoke bottom with hollandaise sauce poached eggs on an English muffin with asparagus tips and hollandaise sauce style of poached egg served on English muffin

12. Sanitation and Safety Receiving temperatures:  Chicken - 41  Eggs (air temperature) – 45 Minimum internal temperatures  Chicken – 165 Holding Times  Poached eggs can be made and held up to one day in advance