Poaching appears throughout classical French technique as the cooking method for delicate proteins that cannot withstand direct heat: eggs, quenelles, fish, and whole poultry. The French white-cut chicken (poulet poché) and the English boiled chicken represent the same technique — poaching — applied to the same protein with entirely different cultural aesthetics in presentation. · Preparation
This is the professional-depth technique entry for Poaching (Pocher), including full quality hierarchy, species precision, and cross-cuisine parallels.
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