Poaching Methods

Poaching is a method of Cooking which involves a liquid of some sort to cook gently but surely Meat, Fish, Veg or Fruits. The picture above is of poaching Salmon Fillets with Spring Onions in Rice Wine to impart the Fish with a subtle flavour. The Salmon will cook but its flesh will not disintegrate under the low Temperatures ranging from 70 degree Celsius to 80.

Lightly Smoked Scottish Salmon.jpg

Fish in particular get the most from this method of Cooking.