What is the Difference Between Poaching and Boiling?

Poaching and boiling are both moist heat cooking techniques, but they differ in terms of temperature, cooking time, and the type of food they are suitable for. Here are the main differences between the two methods:

1. Temperature: Poaching involves heating food submerged in a liquid, such as water, milk, stock, or wine, at a relatively lower temperature (about 70–80 °C or 158–176 °F). In contrast, boiling uses the absolute highest temperature for water, reaching 212 degrees Fahrenheit.
2. Cooking Time: Poaching is a gentler technique that is typically used for delicate foods, such as eggs, fish, chicken, vegetables, and fruits. It requires less cooking time compared to boiling, which is often used for larger, tougher ingredients.
3. Food Type: Poaching is suitable for delicate foods that can be easily overcooked or fall apart using other cooking methods. Boiling, on the other hand, is used for a wider variety of ingredients, including whole or chopped vegetables, meats, and even some fruits.
4. Cooking Method: In poaching, the food is fully submerged in a liquid that is kept at a constant temperature between 160° and 180°F. The surface of the liquid should just shimmer with the possibility of a bubble. Boiling, however, involves a rolling boil with larger, continuous bubbles rising to the surface.

In summary, poaching is a gentle cooking method used for delicate foods at lower temperatures, while boiling is a more vigorous technique that uses the highest temperature for water and is suitable for a wider range of ingredients.

Comparative Table: Poaching vs Boiling

Here is a table comparing the differences between poaching and boiling:

Poaching is a gentle cooking method that involves submerging food in a liquid, usually water or a flavorful broth, that is heated to just below the boiling point. It is best suited for delicate foods such as eggs, fish, and fruits. On the other hand, boiling is the process of cooking food in a liquid that is heated to a temperature of 212°F (100°C), which is the boiling point of water. This method is best suited for cooking pasta, vegetables, and hard-boiled eggs.