What is the cooking method known as poaching?

Poaching is defined as a gentle cooking method where food is submerged in a simmering liquid, typically water or broth, at a temperature that is below boiling. This technique allows the food to cook evenly and retain moisture without the use of harsh direct heat, making it ideal for delicate items like eggs, fish, and poultry. The gentle heat helps preserve the flavor and texture of the food, resulting in a tender and flavorful dish.

Other cooking methods, such as frying or grilling, involve higher temperatures and more aggressive techniques that can alter the texture and moisture of the food differently. Additionally, cooking in a microwave does not use the same indirect heating method that characterizes poaching. Understanding poaching as a specific technique highlights its unique attributes and benefits in cooking.