What cooking technique involves submerging food in a liquid at a relatively low temperature?

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What cooking technique involves submerging food in a liquid at a relatively low temperature?


Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other “moist heat” cooking methods, such as simmering and boiling, in that it uses a relatively low temperature. Wikipedia

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