Description
Aromatic poaching technique where proteins are gently cooked in a herb-infused stock to impart complex flavors.
Technical
Volatile aromatic compounds (terpenes, thiols) from herbs undergo solvation in aqueous medium while controlled heat (60-80°C) prevents protein denaturation.
Culinary Significance
Creates delicately flavored proteins with superior moisture retention compared to dry-heat methods.
Science
Primary Reaction
Solvation of lipophilic flavor compounds
Parameters
Temperature
75°C optimal
60°C to 82°C range
Time
25 min
15 min – 45 min
Equipment
ChinoisThermocirculatorCheesecloth sachets