What cooking technique is primarily used for preparing delicate foods such as fish?

The technique of poaching is especially suitable for preparing delicate foods such as fish because it involves cooking in water or broth at low temperatures, typically between 160°F and 180°F (71°C to 82°C). This gentle method allows the food to cook evenly without the risk of toughening or drying out, which can happen with higher-heat cooking methods. The low temperature helps preserve the flavors and texture of the fish, making it tender and moist.

In contrast, baking applies dry heat in an oven, which may not give the gentle cooking needed for delicate ingredients. Grilling involves high, direct heat, which can quickly cook the outside while leaving the inside undercooked or causing the delicate flesh to break apart. Frying uses hot oil, which is also a more aggressive method of cooking and could overpower the subtle flavors and texture of delicate foods. Thus, poaching stands out as the most suitable technique for ensuring optimal results with fish and other similar ingredients.