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Poaching

Poaching is a cooking 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 poaching 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 poaching bath. You can maximize food production in a very small footprint. Because CVap ovens are so precise, your poached foods will come out moist and perfect, every time.