Technique 2: Poach
Not to be confused with boiling, poaching is the art of cooking in a flavored liquid kept at a low simmer (just a few bubbles around the pan). The result: a well-seasoned, supremely moist dish that’s almost impossible to mess up. Poaching allows for more wiggle room to cook a recipe just right, making it a go-to technique for a plump chicken breast or fillets of fish that can easily overcook (or cook unevenly) at high heat. The broth slowly flavors the dish as it cooks, so don’t skimp on seasoning. Green onions, whole spices, and fresh herbs are great additions.
Get the recipe for Poached Snapper With Scallion and Ginger Relish.