There are many different ways to cook proteins like chicken fish and eggs. You can saute them, grill them or bake them for most recipes but what about poaching instead? Of course if a recipe calls for a method of cooking one should not stray from that method, but if you are looking for a new way to cook food without it being over cooked then poaching is your answer.
Poaching means to cook in a flavorful liquid. A flavorful liquid can be chicken broth, fish broth, or a broth with added herbs and spices. A great tasty broth for chicken is chicken broth, red pepper flakes salt and herbs like thyme or oregano. Once your liquid is ready turn the heat up to medium on the stove and bring the temperate of the liquid to between 160-180. You never want to bring your liquid above this temperature because you will no longer be in the poaching zone.
To Poach A Chicken Breast:
Bring the water up to temperature
Add 1-2 chicken breasts into the pot or enough that will fit loosely in the pot
Keep the fire on and temperature between 160-180 for 10 minutes
Turn off the fire and allow chicken to keep poaching for 10 more minutes.
Your chicken is ready to be served. Poaching your food means the chicken or protein will not be over cooked. This means the protein will be just like butter and fork tender; no knife is needed for the perfectly cooked protein.
For shellfish like lobster, prawns and shrimp
Heat a flavorful liquid to about 160
In a separate bowl place your shellfish inside.
Pour the hot liquid over the shellfish and cover with plastic wrap
There is not exact time when the shellfish will be ready, because the hot water went on to a cold item the hot water will poach the shellfish while the temperature decreases, meaning it will never over cook. Simply placing the water over and covering it means you can forget about it while you prepare the rest of the dish.
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