although any flavorful liquid can be used in poaching. The liquid should ideally be around 70 - 85 C, but when poaching chicken, the chicken must reach an internal temperature of at least 74 C in the core to be eaten safely.

A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid (stock or cuisson) is usually reduced and used as the base for a soup or sauce.

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