Animal Poaching: Technique of the Season

The idea behind our technique of the season classes is to delve into a particular method of cooking that makes the most of what the current season is all about. This season, we’re focusing on the basics of poaching-- a simple, clean, and delicate method of cooking that takes proper care of all of those great things that blossom in spring, keeping flavor but cutting fat. To poach, simply means to cook in a gently simmering liquid (with an slightly acidic content) until the texture of your food is just right, locking in moisture while adding complexity of flavor. This season we focus on meat and the graceful art of “animal poaching”. The secret to perfecting the technique for maximum flavor is to compose your simmering liquid that is the “court boillion,” to a palatably balanced blend of an acid, an aromatic or flavoring agent and the item to be poached! The optimal range of heat varies between 160 to 180