Poaching is cooking food in a liquid with a temperature ranging from 140°F to 180°F. Here you can see the liquid moving but no bubbles are formed yet. This is usually used for very delicate items or tender cuts of meat. Meanwhile, steaming is cooking food with steam (evaporated water). This method is generally used for tender meat, or cuts and is usually done for special dietary cooking.

Cooking Sous Vide Poultry and Game Meat

This method cooks an item gently to the desired doneness by soaking it vacuum-sealed in water and heated according to the internal temperature of the item. This method relies heavily on temperature control. Sous vide is preferred by many for the following results:

• Food is consistently cooked evenly throughout.
• Food is more flavorful since it cooks in its own juices.
• Less food is wasted due to reduced moisture loss.
• There is no worry for overcooking.