Description
Gentle poaching of protein foods at 70–80 °C in flavored liquids to retain moisture and infuse aroma.
Technical
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.
Science
Primary Reaction
Partial protein denaturation and diffusion of volatile flavor compounds
Sensory Profile
Aroma ()
herbaceouscitrusysubtlewarmspicedfloralearthyfruitysavorydelicate