Poaching
Poaching (medical)
Poaching (/ˈpoʊtʃɪŋ/) is a term used in the medical field to describe the process of slowly cooking delicate foods, such as eggs or fish, in a liquid just below boiling point. The term is derived from the French word 'pocher', meaning 'to enclose'.
Etymology
The term 'poaching' is derived from the Middle English word 'pocher', which means 'to enclose'. It was first used in the culinary context in the 17th century, and later adopted in the medical field to describe a similar process of slow, gentle cooking.
Related Terms
- Simmering: A cooking technique similar to poaching, but at a slightly higher temperature.
- Blanching: A cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
- Steaming: A method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam.
Medical Usage
In the medical field, the term 'poaching' is often used to describe the process of slow, gentle cooking of delicate tissues or cells in a liquid medium, often at a temperature just below the boiling point. This is done to preserve the integrity of the cells or tissues, and to prevent damage from high heat or rapid temperature changes.
See Also
External links
- Medical encyclopedia article on Poaching
- Wikipedia's article - Poaching
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