Poaching
Cooking food gently submerged in liquid at low temperature (70-80°C), well below a simmer.
What You're Doing
Cooking food gently submerged in liquid at low temperature (70-80°C), well below a simmer. The delicate heat preserves texture and moisture in fragile foods.
Visual Cues
Look for these signs to know your technique is working:
- Surface of liquid is nearly still
- No bubbles — just gentle convection
- Food holds its shape during cooking
- Liquid stays clear, not cloudy
Why It Works
At 70-80°C, proteins set gently without contracting harshly, preserving moisture and tenderness. The low temperature prevents the aggressive protein coagulation that makes food tough.
Failure Modes
Avoid these common problems:
- Temperature too high - proteins tighten and squeeze out moisture
- Water bubbling - surface breaks and food falls apart
- Not enough liquid - uneven cooking
- Overcooking - texture becomes chalky
Requirements & Guidelines
- Liquid should barely move — no bubbles
- Keep temperature steady and low
- Use flavorful liquid for better results
Recipes Using This Technique
Technical Details (CKL)
pot "sauce pan" 2l
heat pot to 75C
apply "water" to pot
apply "protein" to pot
wait 15min