Why is poaching considered a gentle cooking technique?

Poaching is considered a gentle cooking technique primarily because it involves cooking food in a flavorful liquid at low temperatures. This method allows delicate ingredients, such as fish, eggs, or fruits, to cook evenly without the risk of toughening or breaking apart, which can occur with methods involving high heat. The low temperature used in poaching—typically just below boiling—ensures that the food retains moisture and tenderness while absorbing the flavors from the liquid, enhancing the overall taste of the dish. The gentle nature of this technique makes it ideal for preparing soft-textured foods that need careful handling during the cooking process.