Which method is recommended for cooking delicate proteins like fish?

Slow poaching is the recommended method for cooking delicate proteins like fish because it allows for gentle cooking at a low temperature, which helps maintain the protein's structural integrity and moisture content. This technique prevents the fish from becoming tough or rubbery, which is a common risk when exposed to high, direct heat methods like grilling or broiling.

During slow poaching, the proteins are immersed in liquid (such as water, broth, or wine) at a temperature usually between 140°F to 180°F (60°C to 82°C). This temperature range is ideal as it ensures even cooking while preserving the fish's natural flavors and textures. As a result, the fish remains tender and flaky, highlighting its delicate nature rather than overpowering it with intense heat.

Furthermore, the gradual transfer of heat in poaching allows for more control over the cooking process, significantly reducing the chances of overcooking, which is crucial for delicate proteins. This method also allows for the infusion of additional flavors from the poaching liquid, enhancing the overall taste of the dish.

In contrast, high, direct heat methods such as grilling or broiling can lead to quick cooking that risks drying out or damaging the delicate fibers of the fish. These methods are more suited for