Pochère is a French term used in cooking that refers to a method of cooking food by gently simmering it in a flavorful poaching liquid. The food is typically submerged in the liquid and cooked slowly over low heat, allowing the flavors of the liquid to infuse and enhance the taste of the food. Poaching is a delicate cooking method that is commonly used for tender cuts of meat, fish, seafood, and even delicate fruits.
Some common examples of pochère cooking include:
- Poached Fish: Fish fillets or whole fish are simmered in a seasoned liquid, often with herbs, vegetables, and white wine. This gentle cooking technique preserves the delicate texture and flavors of the fish.
- Poached Chicken Breast: Chicken breasts are cooked by submerging them in a flavorful liquid, which can include broth, herbs, spices, or even dairy products. Poaching helps to keep the chicken breast tender and moist.
- Poached Eggs: Eggs are gently cooked by dropping them into simmering water or a flavored liquid, such as broth or vinegar. This method results in a soft and runny yolk with a firm white.
- Poached Fruits: Fruits like peaches, pears, or plums can be poached in a sugar syrup or flavored liquid to enhance their sweetness and create a delicate dessert or garnish.
Pochère cooking emphasizes preserving the natural flavors and textures of the food while adding subtle flavors from the poaching liquid. It is a versatile technique that can be applied to a wide range of ingredients and cuisines.