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Imprimer

Pocher

Il existe plusieurs modes de pochage.

Le plus communément utilisé est de cuire un aliment dans un liquide en dessous du point d'ébullition. le depart peut ce faire aà chaud ou à froid.

on peut également pocher au bain marie comme pour les flans aux œufs, ou des puddings sucrés ou salés.

On appelle également pocher le fait de monter une masse ou un appareil en temperature tout en le remuant, vannant, ou fouettant, comme pour un sabayou une crème anglaise ou une sauce hollandaise.