Mastering the Perfect Poach: Timing & Temperature Matter

Poaching might seem like a simple technique, but it’s all about precision—both in temperature and timing. One of the key things I always emphasize in my cooking classes is that poaching is not boiling.

💡 How do you know the poaching temperature is right?

Look for a small bubble rising to the surface every now and then—not a rolling boil.

The liquid should never break into a full simmer, staying between 160-180°F (70-80°C) for fish, chicken, or pork.

✅ Too hot? The protein will toughen and dry out.

✅ Too cool? The protein won’t cook evenly.

But here’s something just as important: remove the protein from the poaching liquid as soon as it’s done.

🚨 Why?

Even though the heat is gentle, leaving the fish, chicken, or pork in the liquid too long will continue cooking it beyond the perfect doneness, resulting in overcooked, rubbery texture.

How to Prevent Overcooking:

✔ Check doneness early. Use a fork to gently flake fish or a thermometer for chicken/pork.

✔ Remove immediately. Transfer to a plate and let it rest for a couple of minutes before serving.

✔ For extra moisture: Let the protein rest briefly in the poaching liquid off the heat (but no longer than a couple of minutes).

When done right, poaching creates unbelievably tender and flavorful results. Master this simple rule, and you’ll never deal with dry or overcooked poached fish, chicken, or pork again!

Poached Chicken Salad