Poaching

Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a flavorful liquid just long enough to cook it through. Read more »

Blaff is a way a preparing fish that is popular in the Caribbean, especially on the island of Martinique. Fish is marinated in lime juice, garlic and hot peppers and is then poached in the marinade. Some say the name comes from the sound the fish makes as you plop it in the simmering broth. Others say it comes from a mispronunciation of the word "broth" itself. Read more »

Gamberetti all'agro is a simple antipasto is popular all along the Italian coast. The simple flavors of the poached shrimp mingled with citrusy juice make a perfect finger food for a summer's evening get-together. Read more »

As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose. Read more »

Poule au Pot, literally "chicken in a pot," is typical Sunday dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. The broth is served as a soup to start the meal. The chicken and vegetables are then served as the main course along with the stuffing, which cooks up like a large dumpling and is sliced into rounds. Read more »

West Lake vinegar fish (Xi Hu Cu Yu) is one of the most famous dishes of the Zhejiang culinary tradition in eastern China. Fish poached and glazed with a sweet vinegar sauce, this dish is named after a large, beautiful lake in the city of Hangzhou. Good for Chinese New Year when serving whole fish is considered lucky. Read more »