Poaching vs Boiling
Poaching
and boiling are very similar methods of cooking food items that require
providing wet heat to the item to be cooked. Mostly water is the medium
of heat, but poaching and boiling can also be done in milk or wine.
Despite similarities, there are subtle differences of temperature and
time taken to cook that differentiates poaching and cooking. This
article takes a closer look at the two cooking methods.
Poaching
Poaching
is a method of cooking that requires food item to be kept in hot water
or another liquid till that cooks. The temperature of the hot water is
kept below boiling point, and the food item is either totally submerged
or partly submerged in water. The liquid is either plain or flavored
such as a syrup or a soup. The liquid remains still unlike in boiling
where lots of bubbles come out all the time. Once the food has been
poached, the liquid is quickly cooled by immersing the pan in cold water
as keeping the cooked food in warm water for a long time can make the
food go stale or bad. There is both shallow poaching and deep poaching
of food items. Deep poaching is when eggs are totally submerged in hot
water for some time while shallow poaching is when fish or chicken is
kept partly submerged in hot water for cooking. Poached eggs are perhaps
the best example of healthy cooking as you do not need oil or butter to
prepare eggs.
Boiling
Boiling
is a wet cooking method that requires the temperature of water to be
brought to boiling point and let the food cook with the heat of this
agitated and turbulent water. Many foods are cooked by boiling but the
easiest and by far the most popular of food items that are eaten after
boiling are boiled eggs. Talking about boiling in water, the temperature
is required to be brought up to 212 degree Fahrenheit. Once water has
been heated to this temperature, it continues to remain at this
temperature no matter how long you keep on heating it. It can only
become steam further, but it will not become hotter than 212 degrees
Fahrenheit. Boiling is typically reserved for cooking food items that
are not very delicate.
What is the difference between Poaching and Boiling?
• Boiling and poaching are two cooking methods that make use of moist heat.• Food item is kept submerged under hot water in both poaching and boiling, and the only difference is that of temperature of water.
• Boiling takes place at 212 degrees Fahrenheit, whereas for poaching the temperature is kept at around 160 to 180 degrees Fahrenheit.
• Poaching is suitable for delicate food items such as fish, eggs, and even chicken.
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