What does poaching specifically aim to do with food?

Poaching specifically aims to cook food at low temperatures without boiling, which is essential for ensuring delicate items like eggs, fish, and some fruits retain their texture and flavor. This method involves simmering food gently in liquid, ideally at temperatures ranging from 160°F to 180°F (70°C to 82°C).

Cooking at such low temperatures allows for a more controlled and gradual cooking process, preventing the food from becoming tough or overcooked. Unlike boiling, where vigorous bubbles can break apart delicate proteins, poaching gently surrounds the food with heated liquid, allowing it to cook evenly and maintain its moisture. This technique is particularly favored for it enhances the subtle flavors of the ingredients while providing a tender result.

In contrast, other methods mentioned, such as cooking at high temperatures or boiling, would not meet the definition of poaching, as they can lead to unwanted changes in texture and flavor.