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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Gentle poaching of protein foods at 70–80 °C in flavored liquids to retain moisture and infuse aroma.
Origin: Ancient Romans (Classical Antiquity (1st century CE)) — Mediterranean Europe
See full technique reference →The process denatures myosin and actin without full coagulation, preserving tenderness while volatile aromatic compounds diffuse into the protein matrix. Maintaining 70–80 °C prevents Maillard reactions and excessive protein tightening, resulting in a moist, uniformly cooked product.
Primary Reaction
Partial protein denaturation and diffusion of volatile flavor compounds
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