POACHING WITH WINE
Poaching simmers delicate foods, such as fish, eggs or poultry, in a flavoursome liquid that slowly conducts heat through the proteins. Acidified with wine, citrus juice or vinegar, the poaching liquid helps cook the proteins but also enhances the flavour in much the same way that salt does.
The key to a tasty final dish is ensuring your poaching liquid is well-seasoned, with enough punch to make sure you’re infusing flavour, not blandness, into the food: Always taste your poaching liquid before cooking. Poached items are frequently served with sauce to give additional flavour— think eggs Benedict with hollandaise or the classic Provençal poached seafood dish bouillabaisse with a garlicky red pepper rouille. The item being poached should be fully submerged so it cooks evenly, and never bring the liquid above a simmer while cooking.