Which cooking method does not tenderize meat and poultry?

Poaching is a cooking method that involves submerging food in a carefully controlled, gentle heat source, typically water or broth, at a temperature below boiling. This method is considered a moist-heat cooking technique and focuses primarily on cooking the protein evenly without subjecting it to high temperatures that can toughen the meat fibers.

While poaching is an effective technique for cooking delicate meats and poultry, it does not significantly tenderize tougher cuts of meat or poultry compared to methods like stewing, braising, or even roasting. Stewing and braising involve longer cooking times with moisture and often include additional ingredients that help break down connective tissues in tougher cuts, resulting in a more tender final product. Roasting, while primarily a dry-heat method, can also lead to tenderness in certain cuts by cooking them slowly and evenly, allowing for the natural fats to render and baste the meat.

In contrast, poaching is not designed to break down tough fibers or connective tissues; it simply cooks the meat in liquid, which is why it does not have a tenderizing effect. This distinction makes poaching unique among the methods listed, clarifying its role in the overall culinary technique landscape.