Food production on poaching

Introduction:-

Cooking food either partially or completely covered by a liquid which is brought to, and maintained at a temperature just below boiling point.
Poaching is an effective way of cooking foods for both hot or cold service, not only does it produce healthy food but it enhances flavour. It can however require considerable skill and judgement particularly with complex shallow poached fish dishes. Some dishes described as poach are strictly speaking a mixture of boiling & poaching for example a whole poached salmon.
Purpose:-
the main reasons why foods are poached are because:
- it is a fast method of cooking tender food
- food is moved as little as possible and does not break up or fall apart
- poaching liquid can contribute to taste and make good bases for sauces
- keeps flavour of food well and does not add fats/oils


METHODS:-
1) Deep Poaching — involves covering the food with cooking liquor, and is usually carried out on top of the stove.
2) Shallow Poaching - is where the food is partially covered with cooking liquid. The process is usually started on top of the stove and continued in the oven. The liquid usually comes two thirds of the way up the food. The food is usually covered by a "cartouche" and often with a lid as well.
In shallow poaching the liquid is normally used to form the basis of the sauce.
EQUIPMENT:-
Various equipment can be used to poach foods:
Saucepans
Brat pans
Fish Kettles - specially designed for processing whole fish - tight fitting lids - containing a perforated drainer with handles - made from stainless steel, aluminium or tin-lined copper.
Round or oval frying pans, "sauteuse" and "plats á sauter" - used for shallow poaching - made from fireproof china, tin-lined copper, enamelled cast iron.
Always check equipment for cleanliness, cracks or defects. Clean by washing in hot water and detergent, rinsing and drying.

PROCEDURES:-
1. Collect equipment and check for cleanliness, capacity & lid.
2. Collect ingredients and prepare.
3. Prepare the cooking liquid.
4. Add seasonings and flavourings.
5. Maintain cooking temperature after putting food in carefully.
6. Pay attention to timing.
7. Drain carefully and prepare sauce.
8. Garnish


TECHNIQUES:-
Draining - take care that food does not fall apart use palette knife or fish slice.
Reducing - shake the pan and stir to prevent burning
Holding for service - hold as little as possible - eggs can be refreshed and reheated as required.
Use of Cartouche - defined as greaed grease proof paper placed over shallow poached food.
Court-bouillon - which is a flavoured liquid used mainly for poaching fish
Fumet - is a reduced stock used when shallow poaching fish .
Skinning - of poultry prior to poaching or remove from fish prior to service.
Eggs - add a little vinegar to the water break egg into cup and pour into water.
Fruit - cooked in hot syrup often with lemon juice added.
Make sure cooking liquor is cool when adding fish - hot liquid will contract the surface and spoil appearance.
Skim - frequently when cooking meat and poultry to remove impurities.
Blanch - meat before poaching to remove impurities i.e. Bring to boil from cold - drain and refresh.
Truss poultry and Tie meat in a neat shape to ensure even cooking.


Old equipments:-



Poached dish with recipe:-
Dish name:-"Salmon Poached in White Wine"

Salmon is poached with onions, carrots, celery and wine. The muslin prevents it from over-cooking. Fresh steamed asparagus and hollandaise sauce make the perfect accompaniments to this dish.

ingredients :-
• 45g butter
• ½ onion, chopped
• 3 carrots, chopped
• 1 stalk celery, chopped
• 4 ½ cups water
• 1/2 cup dry white wine
• salt and freshly ground black pepper to taste
• 1.25kg salmon steak
preparation method:-
In a large frying pan, heat the butter, add onions, carrots and celery and gently cook for 5 minutes. Add the water, wine, salt and pepper and simmer for 5 minutes.
Wrap the salmon in muslin or cheesecloth and place it in the boiling liquid. Lower the heat, covers, and simmer gently for about 15 minutes (12 minutes per kilo).
Remove salmon from the frying pan carefully, unwrap and serve.