Though every cooking technique has value, there is one simple technique that doesn’t get much attention: deep poaching. This technique may not have the glitz and glamour of a finished roast, fried chicken, or hard-seared steak, but it does result in consistently tender and moist foods, without the need for added fat or less-healthful ingredients.

Deep poaching calls for the food to be cooked at a constant, moderate temperature while completely submerged in a liquid. The aim of deep poaching is to produce foods that are moist and extremely tender. Deep poaching is done at a lower temperature and is better suited to naturally tender cuts of meat, poultry, or fish. Though portion-size cuts are often used—chicken quarters, for example—poached items also include dressed fish, whole birds, and large pieces of meat.

The liquid used in deep poaching should be flavorful. For meat and poultry, use beef or chicken stock; for fish and shellfish, use white wine or fish stock. Herbs and spices, vegetables, vegetable juices, wine, or citrus zest may be added to the cooking liquid to enhance the flavor.

Deep-poached foods are often served with a sauce that is prepared separately, like a Beurre Blanc or Chimichurri.

Basic Equipment for Deep Poaching

Pot

The pot used for deep poaching should hold the food, liquid, and aromatics comfortably, with enough room to allow the liquid to expand as it heats. There should also be enough space so that the surface can be skimmed if necessary throughout cooking. A tight-fitting lid may be helpful for bringing the liquid up to temperature.Rondeau

Choose a sauce pan, high-sided skillet, rondeau, or Dutch oven. Choose a pot size appropriate to the amount of food you are cooking. Remember that your goal is to have enough liquid in the pot to submerge your food, and if your pot is too large, you will need much more poaching liquid than is necessary.

Ladle or Skimmer

Use a ladle or skimmer to skim off any fat or impurities that rise to the surface during deep poaching or simmering.

Instant-read Thermometer

An instant-read thermometer is helpful to monitor the temperature of the cooking liquid. It can be difficult to see the difference between a liquid at a perfect temperature and one that is a degree or two too hot, and the difference to the final product can be significant.

To Deep Poach:

  1. In a pot over medium heat, bring the liquid just under a simmer to 160° to 185°F. The surface of the liquid may show some motion, sometimes called shivering, but no air bubbles should break the surface. Use an instant-read thermometer to monitor the temperature of the cooking liquid since it is vital to the quality of the finished product.
  2. Lower the food completely into the cooking liquid. If a part of the food is above the level of the liquid, the cooking will be uneven and the finished food may look raw where the liquid did not cover it completely. Also be sure that the pan is not overcrowded or the food will cook unevenly. If the recipe calls for the pot to be covered, monitor the cooking temperature regularly. Covering a pot creates pressure, which raises the temperature of the liquid. Setting the lid slightly ajar is a good precaution to ensure that the liquid does not accidentally come to a boil.

    Maintain the liquid’s temperature throughout the poaching process, skimming as and adjusting the seasoning as necessary, until the food is properly done.

  3. Tests for doneness vary from one food type to another. Properly deep-poached poultry and meat should feel tender when pierced with a fork, and any juices from poultry should be nearly colorless. Poultry flesh should look opaque and offer little resistance when pressed with a fingertip. When whole birds are fully cooked, the legs should move around easily in the sockets.

    When properly cooked, the flesh of fish and shellfish should feel slightly firm and take on a nearly opaque appearance. Shellfish shells should open and the edges of the flesh should curl. Shrimp, crab, and lobster should have a bright pink or red color.

Deep poached and simmered foods are often served with a sauce that is prepared separately. Remove the main item, moisten it with a small amount of the cooking liquid, and keep it warm while preparing the sauce.

Don’t forget that fruit can be deep poached, too! Persimmons, pineapples, and pears are some of our favorites.

CIA FOODIES

Deep Poaching, a Healthy Technique for Delicious Foods

Though every cooking technique has value, there is one simple technique that doesn’t get much attention: deep poaching. This technique may not have the glitz and glamour of a finished roast, fried chicken, or hard-seared steak, but it does result in consistently tender and moist foods, without the need for added fat or less-healthful ingredients.

Deep poaching calls for the food to be cooked at a constant, moderate temperature while completely submerged in a liquid. The aim of deep poaching is to produce foods that are moist and extremely tender. Deep poaching is done at a lower temperature and is better suited to naturally tender cuts of meat, poultry, or fish. Though portion-size cuts are often used—chicken quarters, for example—poached items also include dressed fish, whole birds, and large pieces of meat.

The liquid used in deep poaching should be flavorful. For meat and poultry, use beef or chicken stock; for fish and shellfish, use white wine or fish stock. Herbs and spices, vegetables, vegetable juices, wine, or citrus zest may be added to the cooking liquid to enhance the flavor.

Deep-poached foods are often served with a sauce that is prepared separately, like a Beurre Blanc or Chimichurri.

Basic Equipment for Deep Poaching

Pot

The pot used for deep poaching should hold the food, liquid, and aromatics comfortably, with enough room to allow the liquid to expand as it heats. There should also be enough space so that the surface can be skimmed if necessary throughout cooking. A tight-fitting lid may be helpful for bringing the liquid up to temperature.Rondeau

Choose a sauce pan, high-sided skillet, rondeau, or Dutch oven. Choose a pot size appropriate to the amount of food you are cooking. Remember that your goal is to have enough liquid in the pot to submerge your food, and if your pot is too large, you will need much more poaching liquid than is necessary.

Ladle or Skimmer

Use a ladle or skimmer to skim off any fat or impurities that rise to the surface during deep poaching or simmering.

Instant-read Thermometer

An instant-read thermometer is helpful to monitor the temperature of the cooking liquid. It can be difficult to see the difference between a liquid at a perfect temperature and one that is a degree or two too hot, and the difference to the final product can be significant.

To Deep Poach:

  1. In a pot over medium heat, bring the liquid just under a simmer to 160° to 185°F. The surface of the liquid may show some motion, sometimes called shivering, but no air bubbles should break the surface. Use an instant-read thermometer to monitor the temperature of the cooking liquid since it is vital to the quality of the finished product.

  2. Lower the food completely into the cooking liquid. If a part of the food is above the level of the liquid, the cooking will be uneven and the finished food may look raw where the liquid did not cover it completely. Also be sure that the pan is not overcrowded or the food will cook unevenly. If the recipe calls for the pot to be covered, monitor the cooking temperature regularly. Covering a pot creates pressure, which raises the temperature of the liquid. Setting the lid slightly ajar is a good precaution to ensure that the liquid does not accidentally come to a boil.

    Maintain the liquid’s temperature throughout the poaching process, skimming as and adjusting the seasoning as necessary, until the food is properly done.

  3. Tests for doneness vary from one food type to another. Properly deep-poached poultry and meat should feel tender when pierced with a fork, and any juices from poultry should be nearly colorless. Poultry flesh should look opaque and offer little resistance when pressed with a fingertip. When whole birds are fully cooked, the legs should move around easily in the sockets.

    When properly cooked, the flesh of fish and shellfish should feel slightly firm and take on a nearly opaque appearance. Shellfish shells should open and the edges of the flesh should curl. Shrimp, crab, and lobster should have a bright pink or red color.

Deep poached and simmered foods are often served with a sauce that is prepared separately. Remove the main item, moisten it with a small amount of the cooking liquid, and keep it warm while preparing the sauce.

Don’t forget that fruit can be deep poached, too! Persimmons, pineapples, and pears are some of our favorites.

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