Which moist heat cooking method involves cooking food in boiling water or other water-based liquids?

Boiling is the process of cooking food in water or other liquid at a temperature of 100 degrees Celsius (212 degrees Fahrenheit) at sea level. This method is characterized by the use of bubbling water, which can fully submerge the food, allowing it to cook quickly due to the high temperature of the liquid. Boiling is often used for pasta, vegetables, and eggs, as it effectively cooks food while infusing it with moisture.

While simmering also involves cooking food in water or liquid, it occurs at a lower temperature than boiling. Simmering keeps the liquid just below boiling, resulting in a gentler cooking process that is ideal for dishes like soups and stews where the aim is to develop flavors without aggressive bubbling.

Poaching differs from boiling in that it uses water or a flavored liquid that is kept at a lower temperature, typically between 70 to 80 degrees Celsius (160 to 180 degrees Fahrenheit). This method is suitable for delicate foods such as eggs and fish, providing moisture without the intensity of boiling.

Steaming employs vapor from boiling water to cook food, using a steamer basket or a similar apparatus. The food does not come into direct contact with the boiling water, which preserves more nutrients compared to boiling.

Understanding