What method of cooking uses moisture to steam food?

The method of cooking that uses moisture to steam food is poaching. Poaching involves immersing food gently in simmering liquid, such as water, broth, or wine, at a temperature typically between 160°F to 180°F (70°C to 82°C). This technique allows the food to cook evenly while retaining its moisture and prevents it from becoming tough, making it especially suitable for delicate proteins like fish and eggs.

On the other hand, baking involves cooking food by surrounding it with dry heat in an oven, which does not utilize moisture in the same way. Grilling is an entirely dry heat cooking method that exposes food to direct flames or hot surfaces, while deep-frying involves submerging food in hot oil, which also does not involve the use of moisture in a steaming context. These differences highlight why poaching is the correct answer when focused specifically on using moisture to steam food.