Which cooking technique involves submerging food in hot liquid?

The cooking technique that involves submerging food in hot liquid is poaching. This method typically uses water, broth, or other flavorful liquids heated to a temperature just below boiling, usually between 160°F to 180°F (71°C to 82°C). Poaching is a gentle cooking technique that helps retain moisture in the food, making it tender while infusing it with the flavors of the liquid. It is commonly used for delicate foods such as eggs, fish, and fruits.

Baking, in contrast, involves cooking food by surrounding it with dry heat in an oven. Boiling, while it does involve submerging food in liquid, is typically characterized by a vigorous bubbling action at higher temperatures, which can lead to a different texture and moisture retention than poaching. Grilling involves cooking food over direct heat, which is quite different from the technique of submersion in liquid.