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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Poaching (cooking) ： ウィキペディア英語版 Poaching (cooking) Poaching is a type of moist-heat cooking technique that involves cooking by submerging foodstuff in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. It is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food. However, poaching can lead to the trivial production of mutagenic agents, the effects of which are not fully understood. One of the most well-known dishes made with the use of poaching is eggs Benedict. ==Variations== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Poaching (cooking)」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.