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By Damien Pignolet

Published 2005

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Food to be poached is lowered into boiling liquid to seal the outside then the temperature is lowered to below 100°C. The gradual penetration of heat denatures the proteinaceous fibres of meat, poultry and fish so that they become tender. I find that almost anything poached is quite delicious, provided the cooking liquid is well flavoured.

The Chinese are masters of poaching and employ a simple technique of plunging the food into boiling liquid, often what is called a master stock, and then turning off the heat and covering the pan. The food cooks very gently in the residual heat and the result is wonderfully moist and flavoursome. I have been using this technique for poaching chicken, rock lobster and meaty fish such as tuna and swordfish for many years with great success.

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