What is the technique known as poaching?

Poaching is a cooking technique that involves gently cooking food in a liquid at a relatively low temperature, typically between 150-185 degrees Fahrenheit. This method is particularly suitable for delicate foods like eggs, fish, and certain fruits. The low temperature of poaching helps to preserve the texture and moisture of the food, preventing it from becoming tough or overcooked, which can occur with higher-heat methods. Additionally, the liquid used in poaching can be seasoned and flavored, allowing the food to absorb these flavors during the cooking process, resulting in a more nuanced and enjoyable dish. In concise terms, poaching allows for a controlled cooking environment that highlights the natural qualities of the ingredients.