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

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