Do this
Heat the water until small bubbles cling to the bottom. Turn the heat to its lowest setting. Slide the food in and hold it there.
Why it works
Protein sets gently below 80C. Above that it tightens and squeezes water out. Fish goes from soft to dry in about five degrees.
When to skip it
Skip poaching for anything you want browned. There is no colour and no roasted smell at this temperature.
