Poaching fish is an easy and creative cooking method that minimizes mess. Selecting the right pan is essential for successful poaching. Culinary expert Danielle Turner recommends using a high-sided pan with a snug lid to effectively trap steam and ensure even cooking. When poaching, itâs crucial to maintain a gentle simmer; too low of a temperature risks undercooked fish, while a rolling boil can result in rubbery texture. Suitable options include specialized fish poachers, deep multi-use pans, or shallow Dutch ovens, reinforcing the importance of depth and coverage for optimal poaching.
Choose a pan with high sides instead of a saute pan for best results. Whatever pan you select, make sure it has a lid that fits snugly enough to trap the steam that builds up inside.
The ideal pan to choose should be deep enough to contain the amount of liquid needed to cover the fish. You'll also need to account for the liquid rising when the fish is placed in it.
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