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Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature.

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I would say its a matter of personal preference. One method or the other doesn't mean your chicken will turn out jucier, either of those methods can dry chicken out if not done properly. For your ap …
answered Feb 26 '15 by Raymond Holguin