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Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Poached foods can be served hot or cold, and are usually served with a sauce, either covered by the sauce or if whole, the sauce can also be served in a sauce boat.
Equipment used for poaching includes the following pieces:
  • Sauce pan Russe or dutch oven cocotte (for fish, a poissonière or turbotière)
  • Wire skimmer (araignée)
  • Thermometer or finger test
  • Pan with fitted lid for keeping the piece warm and moist.

© 2010 All rights reserved. Published by Le Cordon Bleu.