Grilling and Poaching

comparing and contrasting cooking methods

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Grilling is a cooking method that uses radiation from a heat source below the food. Grilling requires the food to be quite close to the heat source, which in this case is likely to be an open flame. The surface of the food cooks very quickly, making this type of cooking ideal for poultry, fish and the tenderest cuts of meat. In fact, because of the extremely hot and dry nature of this cooking method, it is customary to marinate meats that will be broiled or grilled.

Things you should know about poaching:

Poaching is cooking food in a liquid at a relatively low temperature. Poaching is a moist-heat cooking method that involves cooking by submerging food stuff in liquids such as water, milk, stock, or wine. This method uses a temperature between 160°F-180°F. 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.

Pictures of poached and grilled foods

Guaranteed to be fun and interesting!

How to poach an egg:

Make sure your eggs are really fresh.

Add a small dash of vinegar to a pan of steadily simmering water.

Crack eggs individually into a ramekin or cup.

Create a gentle whirlpool in the water to help the egg white wrap around the yolk.

Slowly tip the egg into the water, white first. Leave to cook for three minutes.

Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.

Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.

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