Poaching
Poaching is cooking food submerged, fully or partly, in liquid held at a gentle heat of roughly 70–82 °C (160–180 °F), well below boiling. The surface of the liquid shimmers and steams but barely bubbles. It is the go-to method for delicate foods such as eggs, fish, chicken breast, and fruit.
Why low heat works
Proteins in meat, fish, and eggs change shape (denature) and bond together (coagulate) as they heat. A little coagulation turns raw flesh tender and opaque. Too much, too fast, and protein fibres squeeze tight, wringing out moisture and making the food dry, rubbery, or flaky to the point of crumbling.
At poaching temperatures:
- The outside of the food never gets much hotter than the centre is heading toward, so it cooks evenly from edge to middle.
- Proteins set gently, holding onto their juices.
- There is no violent bubbling to tear apart fragile fish or egg whites.
Water also transfers heat far better than air, so poaching is still reasonably quick.
Types of poaching
Deep poaching (submersion). The food is fully covered in liquid. Used for whole chicken, eggs, salmon, sausages, and pears.
Shallow poaching. The food sits in liquid that comes partway up, often with wine and shallots, covered with parchment. The liquid, called the cuisson, is reduced afterward into a sauce such as beurre blanc. Classic for sole and other thin fish fillets.
Oil poaching. Fish or garlic cooked slowly in olive oil at 55–75 °C / 130–165 °F. Similar in spirit to confit.
Times and temperatures
| Food | Liquid temp | Approx. time | Safe internal temp |
|---|---|---|---|
| Eggs | 80–90 °C / 175–195 °F | 3–4 min | Cook until whites set |
| Salmon fillet, 2.5 cm | 70–75 °C / 160–170 °F | 8–12 min | 63 °C / 145 °F USDA; 70 °C / 158 °F Health Canada |
| Boneless chicken breast | 75–80 °C / 165–175 °F | 12–18 min | 74 °C / 165 °F |
| Whole pears | 80–85 °C / 175–185 °F | 15–30 min | Tender to a knife |
Court bouillon
A classic poaching liquid for fish: water with salt, an acid (white wine, vinegar, or lemon), and aromatics such as onion, carrot, celery, parsley stems, bay leaf, and peppercorns. Simmer it for 20–30 minutes first so the flavours infuse, then lower the heat before adding the fish. Acid also helps fish proteins firm up neatly.
Tips
- Use a thermometer at first. It is easy to let the pot creep up to a simmer.
- Season the liquid well, about 1–2% salt, so the food is seasoned inside.
- Start chicken in cold or warm liquid and bring it up together for the most even cooking.
- Rest poached chicken in the liquid off the heat for 5–10 minutes; carryover keeps it moist.
- Save the liquid. It is now a light stock.
Questions
What temperature is poaching?
Poaching liquid is held at about 70–82 °C / 160–180 °F: hot and steaming, with only occasional tiny bubbles on the bottom of the pot. Poached eggs do well a little hotter, around 80–90 °C / 175–195 °F.
What is the difference between poaching and simmering?
Simmering is hotter, about 85–96 °C / 185–205 °F, with small, steady bubbles. Poaching is gentler, so delicate proteins like fish and eggs cook without tightening, shrinking, or falling apart.
Is poached chicken safe?
Yes, as long as the thickest part reaches 74 °C / 165 °F. Gentle poaching takes longer than boiling, usually 12–18 minutes for a boneless breast, but the meat stays juicier.
What liquid should I poach in?
Anything flavourful: stock, salted water with aromatics (a court bouillon), milk, coconut milk, wine, olive oil, or sugar syrup for fruit. The liquid seasons the food and becomes a sauce base.