To poach is to cook food gently in liquid just below the boiling point. The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are typically simmered in stock, fish in court-bouillon and eggs in lightly salted water. Fruit is often poached in juice or a light sugar syrup. Poaching produces a delicate flavor in foods, imparting some of the liquid's flavor to the ingredient being poached.
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