How does poaching help in preparing delicate foods, such as eggs or fish?

Poaching is a cooking technique that involves submerging food in a gently simmering liquid, which can be water, broth, or wine. This method is particularly beneficial for delicate foods, like eggs and fish, because it allows them to cook gently without the direct heat that could otherwise cause them to toughen or become dry.

The low, consistent temperature used during poaching helps to retain moisture within the food, ensuring that it remains tender and juicy. For instance, when poaching eggs, the whites set slowly without becoming rubbery, while the yolk retains its creamy texture. Similarly, fish cooked by poaching maintains its natural moisture, resulting in a pleasant mouthfeel and flavor profile.

While quick cooking, flavor enhancement, and color are relevant to various cooking techniques, they do not fully capture the primary benefit of poaching for delicate foods. The key focus of this method is its ability to preserve moisture, making option B the most accurate answer.