Boiling
Boiling is a cooking method that depends on moist heat for food to cook. Boiling occurs when temperatures of water reach 100°Celsius. Food is in contact with water and fully immersed in it. The boiling method involves the placing of a food in cold water then allowing it to boil or adding the food once the water has already boiled. Whether to add food when water has already boiled or when cold before boiling, is dependent on the type of food. For example, most grains e.g., beans, lentils, maize and meat, boil with the water from when it is cold- they are placed in the pot along with cold water and allowed to boil. Alternatively, other grains e.g. rice can be added once the water has already boiled or when the water is cold. It normally involves no addition of fats or oils.
Poaching
Poaching is yet another moist heat cooking method. It is the mild heating of food in a liquid i.e., water. Various liquids comprising, wine, milk and water can be used. Poaching usually cooks at a lower temperature of between 70° -80°Celsius. A variety of foods can also be cooked using this method including meat, fish, eggs and vegetables. With this cooking method, you can either partially or fully immerse the food in the liquid being utilized. There is normally no adding of fats or oils, thus useful if there is need to cut back on fat calorie intake. Poaching allows the preservation of a food’s structure and ensures that it has a uniform texture.
Similarities And Differences Between Boiling And Poaching
Both boiling and poaching are linked to a high likelihood of nutrient losses through leaching though this is minimized if temperatures are below 100° Celsius. Both these cooking methods limit fat intake as there is no adding of fats or oils. Unlike boiling, the liquid used in poaching usually cooks at a lower temperature of between 70° -80°Celsius.