What type of cooking technique is poaching?

Poaching is a cooking technique that involves cooking food gently in water or another liquid at a low temperature, typically just below boiling, around 160°F to 180°F (71°C to 82°C). This method is ideal for delicate foods such as eggs, fish, and certain vegetables, as it helps to maintain moisture and tenderness without the risk of toughening or overcooking.

In contrast to high-heat cooking methods, which can create a crust or sear on the food, poaching relies on the gentle, even application of heat to achieve a more subtle flavor profile and a soft texture. This is why it is classified as low-heat cooking in water. Other techniques listed, such as steam cooking and frying, involve either higher temperatures or the use of oil, which distinguishes them from poaching’s characteristic gentle approach.