Sure! Here are the definitions for each of the terms:
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Poaching: A cooking method that involves gently simmering food in a liquid, typically water, broth, or wine, at a relatively low temperature. This technique is often used for delicate foods like eggs, fish, and poultry to maintain their moisture and flavor without adding fat.
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Simmering: A cooking technique characterized by heating a liquid to just below its boiling point, typically between 180°F to 205°F (82°C to 96°C). During simmering, small bubbles form and rise to the surface, producing a gentle bubbling effect. This method is commonly used for soups, stews, sauces, and braising meat.
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Boiling: A cooking process in which a liquid reaches its boiling point, typically at 212°F (100°C) at sea level. In boiling, large bubbles rapidly rise to the surface of the liquid. This method is often used for cooking pasta, vegetables, or eggs, and can also involve blanching or sterilizing food.
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Steaming: A cooking technique that uses steam to cook food. It involves placing food above boiling water in a sealed container, allowing the steam to circulate around the food, cooking it evenly. Steaming is considered a healthy cooking method as it helps retain nutrients and moisture without the need for added fats.
These methods each serve different culinary purposes and can affect the texture and flavor of the food being prepared.
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