Poaching Vegetables and Fruits

Poaching is cooking food completely submerged in a flavorful liquid at a low temperature. Poached vegetables and fruits may be used to good advantage in garde manger work. Poaching is normally used for vegetables from the white, orange, or purple-red color groups, and for firm-textured or under-ripe fruits. Green vegetables are poor candidates for poaching because low, slow cooking discolors them. Ripe fruits should not be poached, as they become mushy or grainy. Foods that float or that may turn brown should be weighted so they stay submerged (see procedure below for the technique).