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Most people poach foods for the health benefits, for there are more tasty ways to prepare food. Another reason this method is used is for the convenience and simplicity, especially for camping and hiking. While food poached in water, with little thought given to seasoning is bland, to say the least, it doesn't have to be.

There is no reason to poach food in plain water, even an egg will benefit from seasoning. Any kind of broth makes a good poaching liquid, at least a broth\water mixture. You can use bouillon(powdered or cubes)to make your broth, or use pre-packaged.

Herbs and spices are another way to liven up your poached fare, and the choices and combinations are endless. While rosemary, thyme, and dill are my three personal favorite herbs, use whatever you like. Spices are generally more potent than herbs, so be careful not to overdo it. If sodium is not a great concern, then salt the liquid as well.

Eggs come to most peoples mind when you say the P word, and they are poached more often than any other single food. Try to ease, or slip, the egg into the boiling liquid without a splash, then reduce to a simmer. Cook for about 3 minutes. As the egg cooks, gently push any straggling white up to the yolk, to sort of keep it all together.

Chicken and fish are also popular foods for poaching, these take longer to cook than eggs, and always check the chicken for internal temperature of about 175 degrees Fahrenheit. It takes roughly 6 to 8 minutes to poach a boneless chicken breast, then 15 minutes standing time in the hot liquid, with the cover on. Fish are more delicate, and cook quicker. A general rule is 6 minutes for every inch of thickness. These times will vary depending on altitude.

Learn more about this author, Marty Alan McGill.
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