poach
Word family
- poachernounC1
- poachingnounC1
- poachedadjectiveB2
Synonym discussion
Sense: verb/1
These cooking verbs all use heat and liquid, but they are not the same. 'Poach' means cooking delicate food in liquid that stays just below a full boil, so the food keeps a soft shape: you poach eggs, fish, pears, or chicken breast. 'Boil' is stronger and rougher, because the water bubbles hard; it can break a poached egg apart. 'Simmer' describes the heat level more than the cooking method, so soup can simmer for an hour, but you usually poach an egg for a few minutes. 'Steam' cooks food above water, not in it. 'Stew' means slow cooking pieces of food for a long time in liquid. For breakfast you poach eggs; for soup you simmer broth.
Etymology
English took poach from Old French pocher through Middle English. The older French verb was related to poche, meaning 'bag' or 'pocket'. One early idea behind the word was taking animals as game, as if putting them into a bag, and English later extended it to other kinds of taking, as well as to gently cooking food in liquid.