Procedure for Poaching Vegetables and Fruits

Appears in

Published 2010

Combine the cuisson ingredients in a saucepan or brazier just large enough to hold the cuisson and one batch of product. (If the cuisson is acidic, use a nonreactive pan.) Bring the cuisson to the boil.
Prepare a round of parchment paper of the correct size to cover the surface of the cuisson. Have ready a plate that will fit into the pan and cover most of the surface of the cuisson. Prepare an ice bain-marie large enough to hold the poaching pan.
Drop the fabricated fruits or vegetables into the cuisson and adjust the heat so that when recovery is complete, the cuisson maintains a gentle simmer. Place the parchment on the surface and set the plate on top of it.
Simmer until the product reaches a texture slightly under the desired doneness. Test by removing the plate and inserting a paring knife into a sample.
Remove the pan from the heat and set it into the ice bain-marie.
When the cuisson and the product are cold:

Refrigerate the product in its cuisson in a freshly sanitized, nonreactive covered container.

–or–

Remove the product from the cuisson and store it appropriately.
Thicken or reduce the cuisson as desired.

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