Poaching (cooking)

Poaching ( borrowed from French pocher to throbbing in the 19th century from "pocket" ) or Poaching is a gentle method of cooking in hot but not boiling water (about 75 ° C to 98 ° C).

The term poaching goes back to the preparation of lost eggs ( Œufs POCHES ), where the yolk is enveloped into the water by skillfully pulled in Let the egg white. Vegetables, tender meat and organ meats such as veal brains or sweetbreads, but also cured meats, Saucissons, fish and poultry young can also be poached. This poaching is often used in preparation for further processing.