Poaching

Poaching is the gentle cooking method most frequently used for cold seafood. To poach means to cook a food completely submerged in a cuisson, or flavorful poaching liquid, at a moderate to low temperature. For poached seafood, the cooking temperature is usually 180°–200°F (82°–93° C). The cuisson should be just hot enough to create steam, form tiny bubbles, and shiver, or have slight surface movement. Cold food added to the cuisson will significantly lower the liquid’s temperature. For this reason, most chefs bring the cuisson to a boil or rapid simmer before adding the food. Once the poaching liquid recovers the desired gentle simmer, adjust the heat source to maintain the proper cooking temperature.