Description
Poaching is a cooking technique that involves cooking ingredients in a liquid at a temperature between 145°F (63°C) and 190°F (88°C).
Technical
Poaching helps preserve the texture and flavor of ingredients, and is commonly used for delicate fish, eggs, and poultry. The ideal temperature range prevents b...
Science
Primary Reaction
Denaturation of proteins
Sensory Profile
Aroma ()
delicatefloraleggybutteryherbal
Wine Analogy
Like a delicate white Burgundy with subtle minerality
Coffee Analogy
Similar to a lightly roasted Ethiopian Yirgacheffe with floral notes
Perfume Analogy
Reminiscent of a fresh linen scent with green tea undertones