The state of our teeth. 1  Only 6% of adults have no natural teeth. 2  The number of adults with 21 or more natural teeth has risen to 86% in England, Wales and Northern Ireland. 3  Over four-fifths of the population have at least one filling.  On average each adult has seven 1  fillings. 31% of adults have tooth decay.
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other moist heat cooking methods, such as simmering and boiling, in that it uses a relatively low temperature. 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. Poaching is often considered
Poaching is cooking in a gently-heated liquid. The liquid protects what you are cooking from being exposed to high heat. Most people think immediately of Poaching eggs in water, but the process was actually perfected by the French to cook fish or poultry. The liquid can be water, stock or wine. Some people say that Poaching in a flavourful stock adds flavour to the item; other people would counter that the flavourful stock replaces flavour that is leeched out, and they're both right.