Which cooking technique is characterized by using low heat and moisture?

Poaching is a cooking technique that involves cooking food gently in a small amount of simmering liquid. This method is characterized by the use of low heat and moisture, making it ideal for delicate ingredients such as eggs, fish, and fruits. The temperature used in poaching is typically below boiling, usually between 160°F and 180°F (71°C to 82°C), which allows for even cooking without the risk of toughening the proteins or breaking apart delicate items.

The combination of low heat and moisture in poaching helps maintain the food’s texture and retain its natural flavors. In addition, this technique allows for additional flavors to infuse into the food, as the liquid can be seasoned with herbs, spices, or aromatics. Overall, poaching is a gentle method that preserves the integrity of ingredients while achieving tender and flavorful results.