Poaching cooks delicate food gently in liquid at a low temperature. The liquid is usually water, stock, or wine. The temperature is 70 to 80 degrees Celsius. The liquid shimmers. It does not boil. The food is submerged. It cooks slowly. It stays moist. It stays tender. Eggs, fish, chicken, and fruit are commonly poached. The poaching is the method. The poaching is the same.

Poaching requires the right temperature. If the liquid is too hot, the food toughens. If the liquid is too cold, the food does not cook. The cook must watch the pot. The cook must adjust the heat. The cook must use a thermometer. The cook must be patient. The poaching is the technique. The technique is the poaching. The poaching is the same.

Poaching is used in many dishes. A poached egg sits on toast. A poached pear is a dessert. A poached salmon is a main course. A poached chicken is a salad. The poaching is the preparation. The preparation is the poaching. The poaching is the same. The same is the kitchen. The kitchen is the poaching. The poaching is the cook. The cook is the poaching. The poaching is the same. The same is the meal. The meal is the poaching. The poaching is the same.