Shallow poaching, like sautéing and grilling, is an à la minute technique. Foods are cooked in a combination of steam and simmering liquid. Shallow-poached foods are partially submerged in liquid, which often contains an acid (wine or lemon juice). Aromatics, such as shallots and herbs, are added for more flavor. Cover the pan to capture some of the steam released by the liquid during cooking. In this Chef’s Tip, learn the proper method to produce professional results in your home.
