Poaching

If you want to add poaching to your cooking skills to cook meats and vegetables in ways other than sautéing, roasting, boiling, braising, frying, or steaming, it’s time to start practising. Poaching keeps most of an ingredient’s moisture and can give you a base for a sauce to finish your dish.

Poaching takes a little practice to get right, whether you’re trying to make a hot water vortex for a runny egg or small bubbles just below the boil for chicken breasts.