Published: January 25, 2020
Three dishes that come to life through poaching: a comforting chicken soup with a kick, succulent, butter-poached prawns, and a dessert of tea-infused rhubarb on a ginger mousse
Poaching is gentle and delicate, and probably not quite as sexy-sounding as, say, grilling or pan-frying.
Those high-heat cooking methods create colour and immediate drama, whereas the one that relies on an aromatic liquid is all about suspense: a coming-together of ingredients as they gently give in to their surroundings.
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