Description
A gentle hydrothermal process where food is cooked in liquid at 85-95°C, below boiling point, to achieve tender textures without disintegration.
Technical
Involves heat transfer through convection currents in the liquid medium. Key reactions include collagen hydrolysis (conversion to gelatin at 70-90°C) and starch gelatinization (60-80°C). Named reactions include Maillard reactions at liquid-air interfaces.
Culinary Significance
Essential for creating clear broths where emulsification must be avoided, and for delicate proteins like fish that coagulate below boiling. Allows gradual infusion of flavors in stocks while preventing particulate dispersion that causes cloudiness.
Science
Primary Reaction
Collagen denaturation and hydrolysis
Parameters
Temperature
°C to °C range
Maintain with occasional small bubbles breaking surface
Time
180
20 – 600
Fish: 20-30 min; Tough meats: 4-6 hrs
Equipment