How to Poach Food

Poaching: To cook food gently in liquid just below the boiling point. Poaching produces a delicate flavour in foods, while imparting some of the liquid’s flavour to the ingredient being poached.

​How:

1. Find a suitable size high-rimmed fry pan or pot to fit the food to be poached

2. Bring poaching liquid to a boil

3. Add the food to be poached

4. Reduce heat to maintain a simmer (light ripples on the surface of the poaching liquid, not boiling)

5. Poach the food until desired doneness​

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​Poultry: use a broth to poach and test for doneness using a meat thermometer (170°F); lots of flavour will be imparted into the broth so use for a soup or sauce.

Poached chicken is great for shredding, use in sandwiches, salads or soups​. Use it with our Greek Chicken and Rice Soup.

Fish (lean white fish, like bass or sole, and some fatty fish, like salmon or trout): use a court bouillon (acidic cooking liquid: usually water and wine or vinegar with added vegetables and seasonings), water or oil to poach; fish should easily flake when done.

Poaching fish is easy, may prevent overcooking and results in a delicious fish for any meal.

Eggs: use water or a mixture of water and vinegar (4 cups water to 2 tbsp vinegar) to poach; crack egg into a small ramekin or cup and gently slide into the simmering water; poach for 3 to 5 minutes

Poached eggs are always a hit when making Eggs Benedict or try making our Tomato-Poached Eggs on Polenta (pictured above).

Fruit: use water, wine, liquor or sugar syrup to poach; poaching softens and tenderizes fruits and infuses them with additional flavour; may be served hot or cold, or used in other dishes, such as tarts or pastries