Poaching Technique Trend 2026

Poaching, in a culinary context, is a gentle, moist-heat cooking method where ingredients are submerged in a liquid—like stock, wine, or water—at a low temperature between 160°F and 180°F. This delicate technique prevents toughening, making it ideal for eggs, fish, and fruit. It benefits home cooks and health-conscious chefs seeking flavorful, low-fat meals with tender results.