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- Poaching_(cooking) abstract "Poaching is a type of moist heat cooking technique that involves having an item cooked by submerging it in liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods.It is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food. However, poaching can lead to the trival production of mutagenic agents, the effects of which are not fully understood.One of the most well-known dishes made with the use of poaching is Eggs Benedict.".
- Poaching_(cooking) thumbnail Poached_chicken.jpg?width=300.
- Poaching_(cooking) wikiPageExternalLink boiling.htm.
- Poaching_(cooking) wikiPageExternalLink index.php?showtopic=36989.
- Poaching_(cooking) wikiPageExternalLink howtopoachanegg.
- Poaching_(cooking) wikiPageExternalLink poaching.
- Poaching_(cooking) wikiPageID "52988".
- Poaching_(cooking) wikiPageRevisionID "604049720".
- Poaching_(cooking) hasPhotoCollection Poaching_(cooking).
- Poaching_(cooking) subject Category:Cooking_techniques.
- Poaching_(cooking) type Ability105616246.
- Poaching_(cooking) type Abstraction100002137.
- Poaching_(cooking) type Cognition100023271.
- Poaching_(cooking) type CookingTechniques.
- Poaching_(cooking) type Know-how105616786.
- Poaching_(cooking) type Method105660268.
- Poaching_(cooking) type PsychologicalFeature100023100.
- Poaching_(cooking) type Technique105665146.
- Poaching_(cooking) comment "Poaching is a type of moist heat cooking technique that involves having an item cooked by submerging it in liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)).".
- Poaching_(cooking) label "Escalfado".
- Poaching_(cooking) label "Poaching (cooking)".
- Poaching_(cooking) label "Pocheren".
- Poaching_(cooking) label "Pochieren".
- Poaching_(cooking) label "بوتشنج".
- Poaching_(cooking) sameAs Pochieren.
- Poaching_(cooking) sameAs Escalfado.
- Poaching_(cooking) sameAs Pocheren.
- Poaching_(cooking) sameAs m.0dxlt.
- Poaching_(cooking) sameAs Q263588.
- Poaching_(cooking) sameAs Q263588.
- Poaching_(cooking) sameAs Poaching_(cooking).
- Poaching_(cooking) wasDerivedFrom Poaching_(cooking)?oldid=604049720.
- Poaching_(cooking) depiction Poached_chicken.jpg.
- Poaching_(cooking) isPrimaryTopicOf Poaching_(cooking).
