Poaching is one of the gentlest ways to cook, and one of the most common questions in a commis chef interview. This guide explains what poaching is, the correct temperature range, how shallow and deep poaching differ, and how to get it right.
What is poaching?
Poaching is a moist-heat method of cooking in which food is cooked in liquid that is kept below simmering point, roughly between 70°C and 85°C, with hardly any movement on the surface. The liquid can be water, milk, stock, wine or a court bouillon (a lightly seasoned, acidulated stock used for fish and vegetables).
Remember: poaching is well below boiling (100°C). The liquid should barely tremble, and no bubbles should break the surface.
How poaching cooks the food
Heat passes from the pan to the liquid by conduction, and from the liquid to the food through gentle currents of convection. Inside the food, heat then moves by conduction. Because the temperature is low, delicate proteins set slowly without toughening or breaking up.
Types of poaching
Shallow poaching
A small amount of liquid comes partway up the food. The food is often covered with greased paper or a lid so that the top steams while the bottom cooks in the liquid. This is the usual method for fish fillets and chicken breasts. The reduced cooking liquid is normally used to make the accompanying sauce.
Deep poaching
The food is fully covered with liquid. This is used for whole fish, eggs and fruit, where the item must be submerged to cook evenly, to keep its shape or to prevent discolouration.
Foods that suit poaching
- Eggs: poached eggs are a breakfast classic.
- Fish and shellfish: fillets, whole fish such as salmon, and prawns.
- Chicken and delicate meats: breasts and sausages.
- Fruit: pears and peaches in a flavoured syrup.
- Dumplings and quenelles: light mixtures that would break up at a boil.
Step-by-step method
- Choose a pan that fits the food without crowding, so you avoid spills and uneven cooking.
- Heat the liquid until bubbles just start to form, then lower the heat so that the surface hardly moves.
- Lower the food in gently. (Exception: some large whole fish are started in cold liquid and brought gently to temperature.)
- Keep the heat steady, and cook until the food is just done.
- Remove the food carefully with a slotted spoon or fish slice.
- Keep the cooking liquid if it will be reduced into a sauce or used again as stock.
Poached egg tip: use very fresh eggs, add a small splash of vinegar to the water, and slide the egg in gently from a cup.
Poaching vs simmering vs boiling
| Method | Liquid movement | Typical use |
|---|---|---|
| Poaching | Barely moving | Eggs, fish, fruit, delicate items |
| Simmering | Small, slow bubbles | Stocks, stews, some meats |
| Boiling | Large, fast bubbles | Pasta, vegetables, rice |
For the neighbouring methods, read Boiling Explained and Broiling Explained.
Advantages and disadvantages
Advantages: gentle heat keeps delicate food intact; it needs no added fat; poached food is light and easy to digest; and the liquid can become a sauce.
Disadvantages: it is not suited to large cuts; some flavour and nutrients pass into the liquid; and food does not brown, so flavour and colour are mild. Serve poached food with a well-made sauce to add interest.
Choosing the poaching liquid
- Water with salt: eggs and simple items. Add a splash of vinegar for eggs.
- Court bouillon: fish and shellfish. It adds mild flavour from aromatics and acidity.
- Milk or stock: chicken, smoked fish and delicate meats, adding flavour and giving a base for a sauce.
- Wine or flavoured syrup: fruit such as pears, with sugar and spices.
Season the liquid before the food goes in, because poached food takes on the flavour of what it cooks in. Poaching liquid is an ingredient, not just a medium.
Safety and good practice
- Match the pan to the quantity so the liquid does not spill.
- Take care when moving hot dishes from the stove to the oven.
- Cook poultry and other items that need it until they are safely done, and follow your kitchen's food-safety rules.
- Keep the heat steady; do not let the liquid reach a rolling boil.
Common mistakes
- Letting the liquid boil, which toughens and breaks up the food.
- Crowding the pan, which drops the temperature.
- Using stale eggs, which spread out in the water.
- Throwing away a flavourful poaching liquid that could have been a sauce.
Interview tip
Employers often ask a commis chef to name the moist methods of cooking and explain one of them. Poaching, with temperature range, types and examples, is a strong answer. If you are looking for a kitchen role, browse chef and kitchen jobs. More notes are on the Hotel Management Notes hub, including Shortening, Fats and Oils and Structure of an Egg.
Frequently asked questions
What temperature is used for poaching?
Roughly 70°C to 85°C, below simmering, with only gentle movement on the surface.
What is the difference between shallow and deep poaching?
Shallow poaching uses a little liquid and the liquid is often turned into a sauce. Deep poaching covers the food completely.
Which foods should not be poached?
Large, tough cuts of meat, which need longer, slower cooking, and foods that depend on browning for flavour.
Why is poaching considered healthy?
It needs no added fat, although flavour can pass into the liquid. Serve with light sauces to keep the dish light.
Your next step
Hotel professionals and students: create your free candidate profile on Hospitality Vacancy so employers can find you.
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About the author: Sumit Manwal is the founder of Hospitality Vacancy (since 2017) and has 20+ years of experience in hospitality. He helps hotels build reliable teams and helps professionals grow their careers. Contact: manwal@hospitalityvacancy.com | LinkedIn
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