Methods of Poaching in French Cuisine

An accomplished New Jersey real estate professional, Matthew Plotkin has guided renovation and leasing activities in Englewood and Manhattan as the owner of Plotkin Property Group. Also experienced in the culinary arts, Matthew Plotkin has taken on a chef role weekends at the French restaurant Technique in Westwood.

One of the foundational French cooking methods is poaching, a gentle moist-heat approach that involves submerging food in liquid and simmering. The base of the liquid can be chicken stock, wine, or plain water, with flavorings and acidic elements such as lemon juice or vinegar common.

With shallow poaching, the item is covered about two-thirds of the way with liquid. The pan is covered, such that steam circulates and cooks that part of the item not submerged. This works best with smaller portioned items that cook relatively quickly, such as boneless chicken breasts without skin and fish fillets.

While fat is not usually used in the original poaching liquid, the dish can be cooked down and reduced, at which point butter can be added to create a rich beurre blanc that coats the poached item. The deep poaching technique is common for eggs, whole poultry, and fruits such as pears, and involves completely immersing the item in well-seasoned liquid and maintaining it at a low simmer.