What is cooking in liquid called?

Here's a breakdown of the terms:

* Poaching: This involves cooking food in liquid at a low temperature, just below the boiling point. The liquid should be gently bubbling and the food should be cooked slowly and gently.

* Simmering: This is similar to poaching, but the liquid is at a slightly higher temperature. It's still below the boiling point, but the bubbles are larger and more frequent.

There are other terms that might be used depending on the specific cooking method or type of food:

* Boiling: This involves cooking food in liquid at a high temperature, where the liquid is actively boiling.

* Stewing: This involves cooking food in liquid for a long period of time, often with a combination of meat, vegetables, and other ingredients.

* Braising: This is a similar process to stewing, but the food is typically seared first before being cooked in liquid.

Ultimately, the best term to use depends on the specific context.