Kapillarkochen

Kapillarkochen is a culinary technique that utilizes capillary action to cook food. This method involves immersing food in a liquid and then allowing the liquid to be drawn up into the porous structure of the food through capillary forces. As the liquid moves through the food, it heats the food from within, leading to a more even and gentle cooking process.

The principle behind kapillarkochen is similar to how a sponge absorbs water. Tiny channels and pores within the food act as capillaries, drawing the cooking liquid into its interior. This process can be particularly effective for delicate ingredients that might break apart or overcook with traditional boiling or frying methods.

Commonly, kapillarkochen is employed for cooking items such as certain types of pasta, rice, or even some vegetables where a tender, evenly cooked result is desired. The cooking liquid can be water, broth, or other flavorful liquids, which also infuse the food with their taste as they are absorbed. The temperature of the liquid is typically kept at a simmer rather than a rolling boil to facilitate the capillary action and prevent damage to the food's structure. This method is often favored for its ability to maintain the integrity and texture of the food while ensuring thorough cooking.