Which of the following is NOT a characteristic of poaching?

The correct choice highlights that frying food until crispy is not a characteristic of poaching. Poaching is a gentle cooking method where foods are submerged in liquid—typically water, broth, or a flavored liquid—and cooked at a low temperature, generally between 160°F and 180°F. This method allows for delicate items, such as fish or eggs, to be cooked through without toughening or losing moisture, promoting tenderness.

Frying, on the other hand, involves cooking food in oil at high temperatures, leading to a crispy texture and browning on the outside, which is contrary to the principles of poaching. Therefore, the correct answer indicates that frying until crispy does not align with the characteristics or methods associated with poaching.