Shelf · Water & steam · Low heat
Poaching
Cooking delicate food submerged in hot — never boiling — liquid.
- The temperature band
- The liquid · 70 to 82 °C
Why it works
Below a simmer, proteins set gently, keeping eggs and fish tender instead of rubbery and intact instead of shredded.
The tell
Steam rises with only the odd bubble; the water shivers rather than bubbles.
How it fails
A boil rags eggs apart and toughens fish — pull the pot off heat for a minute to settle, then hold at a bare shiver.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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