What is the temperature range associated with poaching as a cooking method?

Poaching is a gentle cooking method that involves submerging food in a simmering liquid. The ideal temperature range for poaching is typically between 70-82 °C (158-180 °F). This relatively low-temperature cooking technique allows for delicate treatments of foods, such as eggs, fish, and fruits. Because the water or liquid is not brought to a full boil, poaching helps to preserve the moisture, texture, and flavor of the ingredients, making it a preferred method for cooking delicate items. Cooking at this temperature ensures that the food will be cooked through evenly without becoming tough or dry, which can happen at higher temperatures.