HOW TO POACH MEAT?
OF COURSE, THIS METHOD IS NOT SUITABLE FOR ALL MEATS … TO POACH. POACHING IS THE TECHNIQUE USED TO WAIT FOR MEAT PIECES. DISCOVER OUR TIPS!
To poach a meat, it is to dive it entirely in a flavored liquid and to cook it long with small quiverings. This cooking requires no supervision. The iconic dish of this cooking method is pot-au-feu.
Unlike braised meats that are colored before incorporating some cooking liquid, boiling meats are dipped directly into a large volume of salted and flavored water, preferably when the water is boiling, the flavor of the meat is thus preserved.
How to poach a meat:
Cook the meat in small boilings, and under cover, for 30 minutes to 1 h 30, depending on the species, then add the vegetables. Meats and vegetables will each be imbued with the perfume of the other;
Always keep a slight hiss;
Count between 1 and 4 hours for a tender and fragrant meat.