What cooking method uses water or steam at temperatures between 160°F and 180°F?

The method of cooking that utilizes water or steam at temperatures between 160°F and 180°F is poaching. This technique is particularly effective for cooking delicate foods, such as eggs, fish, and fruits, because it uses gentle heat, which helps retain moisture and prevents proteins from becoming tough or rubbery.

Poaching is carried out by immersing the food in simmering liquid, allowing it to cook slowly and evenly. The lower temperatures involved in poaching also allow flavors to meld without the risk of overcooking, making it ideal for achieving tender and flavorful results.

In contrast, sautéing involves cooking food quickly in a small amount of oil or fat over relatively high heat, which does not utilize water or steam. Grilling employs direct heat from below, often resulting in higher temperatures that create a charred exterior and caramelization. Baking, on the other hand, uses dry heat in an oven, which also operates at higher temperatures. Each of these methods has its own specific applications and characteristics that differentiate them from poaching.