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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Precision poaching gently denatures proteins at 60–65 °C to preserve moisture, texture, and volatile flavors.
Origin: French haute cuisine and Japanese kaiseki (Late 19th–20th century (modern sous‑vide 1990s)) — France and Japan
See full technique reference →At 60 °C collagen begins to convert to gelatin over 1–2 h, while at 65 °C the conversion is faster but risks protein coagulation if held too long. The narrow temperature window suppresses the Maillard reaction, keeping the surface translucent and the interior tender. Vacuum sealing reduces heat transfer resistance, allowing uniform doneness with minimal evaporation of aromatics.
Primary Reaction
Protein denaturation and collagen gelatinization
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