What You Need to Know
Poaching involves denaturation of proteins and coagulation of proteins at 145-190°F (63-88°C), while steaming uses high-temperature steam to break down connective tissue and gelatinize starches. Both methods prevent overcooking by cooking at a low temperature for a relatively long period.
Steps
- 1.
Zheng Yu (Chinese Steamed Fish) (Guangdong, China): Preserves delicate texture while infusing ginger-scallion aromatics
- 2.
Poached Sole Véronique (France): Gentle poaching maintains flaky texture for wine-and-grape sauce pairing
- 3.
Nizakana (Japanese Simmered Fish) (Kyoto, Japan): Low-temperature poaching in dashi enhances umami without toughening flesh
The Science
Primary Reaction
Denaturation of proteins and gelatinization of starches