Healthy cooking methods, poaching and parboiling

"poach tr.v. , poached , poaching , poaches . To cook in a boiling or simmering liquid: Poach the fish in wine. Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. The meat will be tender and very juicy from the absorbed liquid, and the flavors . "

When cooked, the cooking methods are a way to give different personal touches to our food, both for parboiling as poaching, are methods of cooking where you can use water, vinegar, broth or milk and seasonings and spices.
Cooking time of these methods will depend on the consistency of food as its size, for example, some vegetables boiled whole, it will take much longer than if we sliced, diced or halves, and it should be noted the hard foods take longer, carrots take longer than spinach, for example.

Parboiled slightly while cooking means that food gets to soften, this method is generally used for cooking seafood, blanching some vegetables, which then can lead to freezer as chard, spinach, and the preparation of pickles and pickled cucumbers , eggplant, onions, peppers, or cauliflower and broccoli.

Poach: On the other hand this method is done turning food over boiling water and letting it return again to boiling to complete the cooking of food, usually used for cooking eggs and vegetables.
Both are healthy ways to cook the food as fat is not used, and does not add calories to the cooking of food.

Source: http://the-heart-failure.blogspot.com/2011/07/healthy-cooking-methods-poaching-and.html

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