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2. Podothecus sachi - Wikipedia

   en.wikipedia.org/wiki/Podothecus_sachi

   Podothecus sachi (Japanese poacher: Tokubireトクビレ) is a fish in the family Agonidae. [1] It was described by David Starr Jordan and John Otterbein Snyder in 1901. Description

3. List of egg dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_egg_dishes

   An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher". Queijada: Savory or Sweet Portugal: Quiche: Savory France Quiche has a pastry crust and a filling of eggs and milk or cream. It can be ...

4. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.

5. Mantrap (snare) - Wikipedia

   en.wikipedia.org/wiki/Mantrap_(snare)

   A mantrap is a mechanical physical security device for catching poachers, art thieves and other trespassers. [1] [unreliable source?] They have taken many forms, the most usual being similar to a large foothold trap, the steel springs being armed with teeth which meet in the victim's leg. In 1827, they were made illegal in England, except in ...

6. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged 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 lower temperature (about 70–80 °C or 158–176 °F). [1]

7. Poaching - Wikipedia

   en.wikipedia.org/wiki/Poaching

   The well-armed people set against the representatives of the state were known as bold poachers (kecke Wilderer). [4] Some poachers and their violent deaths, like Matthias Klostermayr (1736–1771), Georg Jennerwein (1848–1877) and Pius Walder (1952–1982) gained notoriety and have had a strong cultural impact, which has persisted until today ...