Poaching 101

by Mark R. Vogel

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid. Thus, you will need to decrease the heat source accordingly to maintain the proper temperature.

The lid will also inhibit the evaporation of the poaching liquid. This is a moot point if the liquid is to be used only for cooking and not for a sauce.

But if the liquid is to become a sauce, and if reduction is required, the lid will thwart that effort, unless your plan is to do all the reducing after the item is cooked.

For example, if you have just enough liquid to cover the food, and you wish to keep the food submerged throughout the cooking, then you would employ a lid and reduce the liquid afterwards.

SHALLOW-POACHED SEA BASS

I strongly recommend you use a rather thick piece of fish. Standard fish fillets are too thin to use a thermometer and can be easily overcooked if you lack experience judging their dinners from appearance alone.

With a good sized fillet and a thermometer the guesswork is eliminated and the fish can be cooked precisely. Overcooking will cause it to dry out and crumble.

POACHED PEARS IN RED WINE