Poaching is the process of gently submerging and simmering food in liquid. The water or liquid is at the proper poaching temperature, which ranges from 160°C to 185°C, when small air bubbles start to form at the bottom of the pot and just a few bubbles break the surface of the liquid.
This involves partially submerging food in simmering liquid, and cooking by a combination of the hot liquid and he steam rising into the covered pan. The foods are generally thin, delicate and quick to cook. Read more How to Poach Meats