What is invection cooking?

It seems like you're asking about "inversion cooking". This is a cooking technique that involves cooking food submerged in a liquid.

Here's what it's all about:

* The Technique: The food is placed in a pot or pan with a liquid (often water, broth, or sauce) that is brought to a boil or simmer. The liquid is then reduced, creating a concentrated flavor that coats the food.

* Benefits:

* Even Cooking: The liquid helps to cook the food evenly, ensuring that it's cooked through without burning.

* Moisture Retention: The liquid prevents the food from drying out and helps to retain moisture, resulting in a tender and juicy dish.

* Flavor Infusion: The liquid infuses the food with its flavor, making it even more delicious.

* Easy Cleanup: The liquid can be used as a sauce or gravy, simplifying cleanup.

* Examples: Inversion cooking is often used for cooking:

* Chicken

* Fish

* Eggs

* Vegetables

* Stews

* Soups

Key Points:

* Inversion cooking is not the same as poaching, which involves cooking food in a liquid at a lower temperature (below boiling).

* The liquid used in inversion cooking should be enough to cover the food.

* Be careful not to overcrowd the pot, as this can prevent the liquid from boiling properly.

If you have any specific questions about inversion cooking or want recipes, feel free to ask!