Techniques › Heat and cooking methods
Poaching
Intermediate Heat and cooking methods
Poaching is cooking gently in liquid kept just below a simmer (about 160–180°F).
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Bring liquid to a simmer, then lower the heat until only a few small bubbles rise.
- Add the food and keep it there until done.
Why does it work?
Gentle heat cooks delicate food (eggs, fish, chicken breast) evenly without toughening it.
What are the common mistakes?
- A rolling boil — eggs shred and chicken goes rubbery.
Still stuck? Watch someone do it on YouTube.
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