1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe you leave it for longer so that the meat becomes more tender?
Is the temperature for both between 140F-180F? Are there any other differences between the two when it comes to cooking soup e.g. will one give more flavour in the soup while another gives more flavour in the meat?
2.I was trying to get the chicken in my soup to absorb as much salt as possible. Somebody told me use slow cooking while somebody else said slow/fast cooking won't affect salt absorbtion. I have tried but one day noticed absorbtion and on another day didn't. it could have been due to another factor other then speed of cooking. Anyway which is correct, does slow cooking actually affect salt water absorbtion to the point that the chicken in a soup will absorb more salt? Will poaching chicken soup cause salt water absorbtion also but to a lesser extent?