The Engineering Of Cooking Poaching, These Are The Types

The Engineering Of Cooking Poaching, These Are The Types

YOGYAKARTA - In the culinary world, the technique of cooking poaching aims to maintain the humidity of food ingredients or produce sauce as a complement to dishes. Compared to other cooking techniques, it can be said that this method is quite difficult and takes time for anyone who wants to master it.

The poaching technique is usually used to cook healthy food menus. Because, this technique does not use oil, but water or liquid to boil food ingredients.

Poaching is a cooking technique by boiling a material using a liquid with a small flame. This technique is different from the usual boiling technique, as long as the poaching technique, the liquid should not be left until it boils.

Poaching can also be interpreted as an evaporation technique or cooking technique with a sauce. However, this technique uses low temperatures. The temperature used ranges from 71 to 82 degrees Celsius. Suitable ingredients cooked with a poaching technique are those that tend to have soft texture. For example, eggs, fish, vegetables and so on.

There are three methods in the cooking technique of poaching, including:

Shallow poaching is a technique for soaking some food ingredients with liquid. Well, the food ingredients are then boiled until the liquid shrinks into sauce. The chefs will usually coat the bottom of the pan with butter so that the liquid does not get razed when shrinking. During the cooking process, the pot will be covered so that the food ingredients are cooked evenly.

This method is carried out by covering all foodstuffs with fire paper, the goal is not to get swayed over the liquid. You must ensure that the pots used are large enough to cover all these foodstuffs.

This technique is like a submersion, but what makes it different is that the ingredients of the food will be cooked half cooked first. Next, just put it in a pot to be cooked again with a poaching technique. The chef will ensure maturity by stabbing the food using the tip of the knife every minute. If it is cooked, then the food can be lifted.

There are various types of fluids that can be used in this cooking technique, including:

Often, the liquid chosen is also added to acid, such as vinegar, lemon and wine. Can also be added to aromatic ingredients, such as spices.

Poaching can be considered similar to several other cooking techniques. Though there are differences with other techniques, such as:

This method is done by first inserting food ingredients into plastic so that there is no air in it. After being sealed with vacuum plastic, the material is put in water starting from the lowest temperature. By way, nutrition in these food ingredients does not come out during the cooking process.

Blanching cooking techniques are almost like poaching. Food ingredients are inserted into the water to increase temperature in a fast time. This temperature increase is done to finalize the material or to eliminate some harmful content. The difference is, after a few minutes, the next material is lifted and put in the ice.

In the shimmering method, the temperature used is about 20 degrees lower so that food ingredients will not be damaged. Usually, this technique is chosen to cook and maintain the original condition of the food ingredients.

That's a review of the cooking technique of poaching. Hopefully useful. Visit VOI.id to get other interesting information.