Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish. Shallow poaching: For shallow poaching the food is placed in just enough liquid to come approximately halfway up [...]

POTATOES Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties [...]