Description
Precision poaching gently denatures proteins at 60–65 °C to preserve moisture, texture, and volatile flavors.
Technical
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.
Science
Primary Reaction
Protein denaturation and collagen gelatinization
Sensory Profile
Aroma ()
subtleherbaceousdelicatelighttranslucentfreshclean
Origin & History
Civilization
French haute cuisine and Japanese kaiseki