No, poaching and boiling are two distinct culinary methods. While both entail the use of liquid, the temperature and effect on the item being cooked vary. Poaching is the gentle cooking of food in liquid at a low temperature, usually below the boiling point. Cooking food in a rapidly boiling liquid, generally at or above 100 degrees Celsius (212 degrees Fahrenheit), is referred to as boiling. In terms of texture and flavour, the processes produce various outcomes.