Poaching and Steaming

Poaching and steaming are simple, healthy and efficient ways of cooking which retain moisture, tenderness and flavour in a bird. Both these methods have the advantage of using no added fat. Poaching is particularly good for boiling fowl and older game birds which could be tough.

Poaching is often confused with boiling but ‘poaching’ is a far better term because the important thing to remember is that although the liquid surrounding the bird is brought up to the boil initially, it should thereafter barely simmer, retaining only a gentle shuddering instead of bubbling. This is because strong boiling toughens birds and makes them stringy; it is the gentleness of simmering which results in the tender fine texture characteristic of poached poultry. Game birds, which tend to be dry, are also very good poached, especially with whole spices and fruit juices in the liquid.