What type of cooking method does 'poaching' refer to?

Poaching is a cooking technique that involves gently cooking food in a simmering liquid, typically water, broth, or wine. The temperature for poaching is usually around 160°F to 180°F (71°C to 82°C), which is just below the boiling point. This method is ideal for delicate foods, such as eggs, fish, and certain fruits, as it helps to retain their moisture and flavor without the use of added fats or intense heat. The gentle cooking process prevents toughening of proteins and ensures that the food remains tender and juicy.

In contrast, the other methods focus on different cooking processes. Frying in oil introduces higher temperatures and often results in a crispy texture, while baking in an oven relies on dry heat to cook food over a longer period. Grilling over direct heat imparts a distinct char and flavor through high temperatures and direct exposure to flames. Poaching stands apart as a method that prioritizes subtle flavors and gentle cooking techniques, making it especially suited for delicate items.