Poaching, in a culinary context, refers to cooking food by gently simmering it in a liquid, such as water, stock, or wine. This method is particularly well-suited for delicate foods, ensuring even cooking and preventing them from becoming tough or dry. For example, one can gently cook salmon in court bouillon, a flavorful broth, to achieve a moist and tender result.
This cooking technique offers several advantages. It preserves the inherent flavors of the food and requires minimal added fats, making it a healthy option. The resulting product typically possesses a tender texture, appealing to a wide range of palates. Historically, the method has been favored for its ability to produce elegant and refined dishes.
