What You Need to Know
Volatile aromatic compounds (terpenes, thiols) from herbs undergo solvation in aqueous medium while controlled heat (60-80°C) prevents protein denaturation.
Creates delicately flavored proteins with superior moisture retention compared to dry-heat methods.
Key Parameters
Temperature
75°C
60°C - 82°C
Time
25 min
15 min - 45 min
Equipment
ChinoisThermocirculatorCheesecloth sachets
Steps
- 1.
Pike quenelles (Lyon): Prevents protein shrinkage
The Science
Primary Reaction
Solvation of lipophilic flavor compounds