Poach
Wet heat
Gentle submersion in liquid held below a simmer, preserving a delicate, just-set texture.
01At a glance
CategoryWet heat
Taste impact↓ Sour, Heat
TextureTender, Silky
02How to do it
- 1Heat the liquid to a bare quiver — 70–80°C / 160–180°F, no real bubbles.
- 2Slip the delicate food in gently.
- 3Hold the temperature steady, never letting it simmer.
- 4Lift it out the moment it's just set.
03Doneness & pitfalls
Doneness cues
- The food is just-set and tender, never firm or rubbery.
- Eggs have set whites and runny yolks; fish flakes gently.
Common mistakes
- Letting the liquid bubble shreds eggs and toughens fish.
- Over-poaching makes delicate proteins rubbery.
- Too-cold liquid leaves the center raw.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
0.90×
Salty
—
Bitter
—
Umami
—
Fat
—
Heat
0.80×
05Texture outcomes
Tender9.0
Silky7.2
Ingredients it suits· 18