The short answer
Poaching vegetables is a simple and forgiving technique that leverages the osmosis reaction. You can give different flavor profiles to your veggies using specific liquids and reuse the infused liquid for others dishes. This method is a staple for vegans cooks.
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What does poaching vegetables mean?
Poaching vegetables is a technique that means cooking vegetables in a liquid just below the boiling point. It uses the osmosis reaction to exchange flavors between the liquid and the vegetables. Employing a flavorful liquid will give your vegetables extra taste.
After the vegetables are poached, you can repurpose the liquid for other uses, like a sauce.
It is important to maintain the temperature between 80° and 90° for the poaching process to be effective.
Why poach vegetables? 🥕
Poaching vegetables uses the osmosis reaction. It’s a creative and straightforward way to cook since you have control over the liquid and the vegetables. You can create different taste profiles, enhancing classic dishes.
It is a forgiving way to cook, it’s hard to overcook vegetables (if you manage to burn veggies in water, please send me a photo! 😆)
I really enjoy using this convenient method for starters. Check out my poached leek recipe to see how simple you can create a tasty starter.
What vegetables can you poach?
Many vegetables are ideal for poaching, such as asparagus, leeks, fennel, carrots, courgette, cauliflower, and broccoli. However, if you plan to reuse the liquid, it's useful to identify the ingredients you shouldn't poach:
- Cabbage: It imparts a strong sulfuric taste that can overpower other flavors in your liquid.
- Earthy veggies: Jerusalem artichoke and kohlrabi will transfer their earthy flavor to the liquid.
- Spinach and other green leaves: They tend to add a sour taste.
Which liquids to use while poaching?
Poaching with water
This basic method is suitable for simply cooking vegetables (like leeks) or when aiming to diminish the flavor of certain ingredients (like garlic).
It’s not the most interesting poaching liquid, so let’s move on to the good bits 👀
Poaching with vegetable broth
Poaching your vegetables with a broth will infuse your vegetables with a robust taste. Your broth gain flavors of your vegetables in the process and make it amazing for other dishes.
Poaching with others liquids
Broth is the most obvious liquid (after water), that you can use. But I invite you to explore other options:
- Vinegars: Red wine, White wine or Rice Vinegar are good options
- Wines: White or Red wine
- Vegetables milks: Soy, Almond, Oat and so on.
And to get completely unleash your creativity, add aromatics such as seeds, herbs and spices!
Final notes
I encourage you to try poaching vegetables! You can make great sauces and broths that will bring tons of flavors to all the dishes you will make! Let me know what you cooked on Instagram at @Foodful_Thoughts!
The Recipe
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