What term describes the method of cooking food gently in water or broth?

The method of cooking food gently in water or broth is known as poaching. This technique involves cooking food at a relatively low temperature, typically between 160°F to 180°F (70°C to 82°C), which allows delicate items like eggs, fish, and fruits to be cooked evenly and retain their moisture and flavor. Poaching is a gentle cooking method that helps prevent the food from breaking apart, which is particularly important for delicate proteins.

In contrast, sautéing involves cooking food quickly in a small amount of oil or fat over higher heat, which can cause more browning and textural changes. Roasting is a dry heat cooking method typically done in an oven and is suitable for larger cuts of meat or vegetables, promoting caramelization. Boiling, on the other hand, cooks food in rapidly bubbling water at high heat, which can lead to less control over the cooking process and potentially overcooked or cracked food items. Poaching stands out from these methods as it emphasizes gentleness and moisture retention in cooking.