Poaching is the process of gently simmering food in liquid, generally water, stock or wine.Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.The poaching liquid is called court bouillon and a classical court bouillon consists of: an acid (wine, lemon juice), aromatic (bouquet garni), poaching liquid, and mirepoix. The liquid should be around 160-185°F (70-85°C), and always remember that to serve chicken safely it has to have reached a temperature of 165°F (74°C) in the core.Poached eggs are generally cooked in water, fish in white wine, poultry in stock and fruit in red wine. See alsoBoiled egg

Fish is nutritious and easy to cook. Chinese, especially, must have a fish dish during special occasion meals, such as reunion dinner during the Chinese New Year. Fish, in Chinese is pronounced as "Yu", which means "abundance".

Find fresh fish recipes, preparation, cooking methods and buying tips from Red Lobster

Prepping for the Italian Feast of 7 Fishes? This article has all the buying, storing, handling and cooking tips, techniques and recipes you'll need to have a fish-a-licious Christmas Eve.

Indian cooking is geared for flexibility. It is not necessary to stick rigidly to a recipe, you can always increase or lessen any spice according to taste. But some of these techniques and tips are very helpful. How to bake a fish? How to make an Indian bread? etc..

The San Francisco bay area secret barbeque steak is Fred's tri-tip that is only available at Schaub's Meat, Fish and Poultry Market in the Stanford Shopping Center in Palo Alto. Its primary characteristic is its very black color. The dark covering forms a crust during a cooking. This article tells of the secret: coffee!