Escalfar

Escalfar is a cooking technique where food is gently heated in liquid, typically water or broth, just below the boiling point. The goal is to cook the food evenly without toughening it, preserving its delicate texture and flavor. This method is often used for foods that are susceptible to overcooking, such as eggs, fish, and certain vegetables.

To escalfar, a liquid is brought to a simmer, meaning small bubbles appear occasionally on the bottom of the pan, but the surface remains mostly still. The food is then carefully placed into this liquid and cooked until it reaches the desired doneness. For eggs, this results in a soft, unset yolk and a firm white. For fish, it yields a moist and flaky texture. The temperature for escalfar is generally between 160°F (71°C) and 180°F (82°C).

Escalfar is distinct from boiling, where the liquid is at a rolling boil with vigorous bubbling. Unlike poaching, which is a very similar technique, escalfar often implies a slightly higher temperature or a more robust liquid, such as a flavorful broth. This gentle cooking method is valued for its ability to retain nutrients and moisture in food. It is a fundamental technique in many cuisines worldwide.