Which cooking method is characterized by cooking food in a liquid just below boiling point?

The cooking method characterized by cooking food in a liquid just below boiling point is poaching. This technique involves gently immersing food, such as eggs, fish, or fruit, in water or broth that is heated to a temperature around 70-80 degrees Celsius (about 160-180 degrees Fahrenheit). The liquid is kept at a simmer, which helps to retain moisture, flavor, and nutrients in the food while preventing it from becoming tough or overcooked, which can happen if subjected to higher temperatures associated with boiling.

In contrast, boiling involves cooking food in water or another liquid at a rolling boil, which is typically 100 degrees Celsius (212 degrees Fahrenheit), leading to different textures and flavors. Roasting is a dry-heat cooking method that typically takes place in an oven, where food is cooked evenly by surrounding it with hot air. Baking is also a dry-heat method often used for bread and pastries, where food is cooked through the consistent heat of the oven. Each of these methods serves a different purpose and produces distinct outcomes in terms of flavor, texture, and nutritional content.