Poaching requires food to be cooked at what temperature range?

The correct temperature range for poaching is 160°F - 180°F. This method involves cooking food gently in a flavorful liquid, such as broth, stock, or water, and is commonly used for delicate proteins like fish and eggs. Cooking within this temperature range ensures that the food cooks thoroughly while maintaining its moisture and texture without causing it to break apart or become tough.

Temperature control is critical in poaching, as higher temperatures can lead to boiling, which is not characteristic of the poaching method. Cooking at temperatures below 160°F might not achieve the desired results in terms of doneness and safety, particularly with meats, as it may not effectively kill pathogenic bacteria. Thus, the specified range of 160°F to 180°F provides the ideal environment for poaching, allowing flavors to meld while properly cooking the food.