What is the term used to describe the method of cooking food slowly in a low-temperature liquid?

The method of cooking food slowly in a low-temperature liquid is known as poaching. This technique typically involves immersing delicate foods, such as eggs, fish, or fruits, in a gently simmering liquid, often flavored with aromatics like herbs, spices, or wine. Poaching is done at temperatures between 160°F to 180°F (71°C to 82°C), which allows the food to cook evenly and retain moisture without being subjected to the harsher conditions of boiling or frying. This results in a tender texture and preserved flavors, making poaching an ideal method for delicate ingredients.

In contrast, sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which enhances browning and flavor. Boiling pertains to cooking food in water or other liquids at high temperatures, which can lead to the loss of flavor and nutrients, especially in fragile foods. Frying, on the other hand, involves cooking food by submerging it in hot oil, creating a crispy exterior and a different taste profile, but is not suitable for slow cooking in low temperatures.