What You Need to Know
Utilizes convection heat transfer in aqueous medium below boiling point (70–80°C). Key reactions include myosin denaturation (40–60°C) and collagen solubilization (60–70°C). Term derives from Old French 'pochier' (to enclose in a bag).
Preserves delicate textures in proteins (eggs, fish) while infusing aromatics. Fundamental for dishes like oeufs pochés and poached salmon. Allows precise doneness control without Maillard browning.
Key Parameters
Temperature
°C - °C
Time
Protein-dependent (eggs: 3–4min, chicken: 12–15min)
2 - 30
Equipment
Slotted spoonThermometer (±0.5°C accuracy)Wide shallow pan (increases surface area)
Steps
- 1.
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The Science
Primary Reaction
Protein thermal denaturation