What is involved in the process of poaching?

In the culinary arts, poaching refers to the method of cooking food gently in a simmering liquid, which typically ranges from 160°F to 180°F (70°C to 82°C). This technique is ideal for delicate foods such as fish, eggs, poultry, and some fruits because it allows for even cooking without subjecting the food to the aggressive heat that can lead to toughening or breaking apart.

Simmering, rather than boiling, is key to the poaching process. The liquid should be just below boiling, which helps to maintain the integrity of the food being cooked. This gentle method allows flavors to meld without overpowering the main ingredient, while also retaining moisture and enhancing the dish's overall succulence.

In contrast, other cooking methods mentioned in the options either involve high heat, such as boiling or frying, or apply different techniques altogether, such as curing with salt. Each of these methods has distinct characteristics and uses, making them unsuitable for poaching as defined in culinary practice. Understanding poaching's unique qualities helps chefs choose the right method for various ingredients and desired outcomes.