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COOK AND HOLD PROCESSES
Poaching
Poaching is a technique that typically involves cooking food in a liquid, such as water, milk, stock, or wine. It differs from other “moist” cooking methods in that it is usually at a lower temperature, around 158°F to 176°F. The low temperature makes it ideal for delicate foods, such as eggs, poultry, fish, and fruit – foods that might fall apart using higher temperatures. Because it doesn’t usually use fat or oil to flavor the food, it can be a healthier option.
CVap® ovens make poaching even easier. Heated, precisely controlled water vapor takes the place of the liquid bath. You can maximize food production in a very small footprint. Because CVap ovens are so precise, your poached foods will appear moist and perfect every time.
From the Blog
Butter-Poached Lobster with Thyme and Lemon
Butter lobster is the ultimate decadent luxury. History shows us that wasn’t always the case.
People considered lobster a trash food fit only for the poor. The crustacean was considered the “cockroach of the ocean.” Americans started regarding lobster as ‘fancy’ food in the 1950s. You can read more on how lobster gains its lofty reputation in “How Lobster Got Fancy!”