When it comes to cooking with liquids, there are a variety of techniques that can be employed to bring out the best flavors in your dishes. Two popular methods include poaching and boiling.

Poaching

Poaching involves gently cooking food in a liquid that is heated to a temperature just below boiling point. This method is often used for delicate ingredients such as fish, chicken, or fruits. The liquid used for poaching can be water, broth, wine, or a combination of flavors.

One example of poaching is making poached eggs. To prepare poached eggs, you would bring a pot of water to a simmer, add a splash of vinegar, and carefully slide in the eggs. The eggs cook gently in the simmering liquid, resulting in a tender white and a runny yolk.

Boiling

Boiling, on the other hand, involves cooking food in a liquid that is heated to its boiling point. This method is often used for heartier ingredients such as pasta, potatoes, or tough cuts of meat. The liquid used for boiling can be water, broth, or even flavored with spices and herbs.

For example, when making pasta, you would bring a pot of water to a rolling boil, add salt, and then add the pasta. The high heat of the boiling water cooks the pasta quickly and evenly, resulting in al dente noodles.

Both poaching and boiling have their own advantages depending on the ingredients and desired outcome. Poaching is great for delicate foods that need gentle cooking, while boiling is ideal for ingredients that require a more intense heat to cook thoroughly.

References:

• Bon Appétit - How to Poach Eggs
• The Spruce Eats - How to Boil Pasta