Which cooking technique involves simmering food in a liquid until it's tender?

The technique of simmering food in a liquid until it becomes tender is known as poaching. Poaching involves cooking food gently in a liquid, typically at lower temperatures than boiling, which allows for the food to retain its shape and moisture while developing flavor. This technique is ideal for delicate items such as eggs, fish, and certain fruits, as it provides a gentle cooking method that prevents the food from becoming tough or overly cooked.

When using poaching, the liquid is often flavored with herbs, spices, or other aromatics, enhancing the final dish's taste. The temperature during poaching typically ranges between 160°F to 180°F, allowing the food to cook slowly and evenly without the vigorous bubbling that characterizes boiling.

In contrast, boiling rapidly cooks food but can lead to a loss of flavor and nutrients, and it can be too harsh for more delicate ingredients. Sautéing involves cooking food quickly in a small amount of fat over high heat, which promotes browning and caramelization, rather than gradual cooking in liquid. Baking is a dry heat cooking method in an oven, suitable for a wide variety of food but not specifically for tenderizing through liquid.