Nothing else goes in the poaching water for pears. Fish can be poached, usually lighter stuff like tilapia or salmon. Eggs obviously can be poached. Poaching implies cooking in water that is simmering or at a low boil, as opposed to steaming which involves suspension over a bath of vigorously boiling water, or boiling in which the food is immersed in the boiling water like corn on the cob.
good explanation! i want to go to the CJ school of cooking!
And blanching?