<prompt> Hlalosa mokhoa oa mokhoa o fanoeng oa ho pheha.Ho tsoma  <response>: Instruction in English: Explain the process of a given cooking technique. . Response in English: Poaching is a cooking technique that involves gently simmering food in liquid, usually water, broth, or wine. The liquid is typically flavored with herbs, spices, or other aromatics to infuse the food with additional flavor. Here is a step-by-step explanation of the poaching process:1. Prepare the poaching liquid: The first step in poaching is to prepare the poaching liquid by choosing the right flavors that will complement the food. You may use water, broth, wine, or milk as the base liquid and add aromatics like herbs, spices, or citrus. The liquid should be deep enough to completely submerge the food while cooking.2. Heat the liquid: Once you have prepared the poaching liquid, heat it in a pot over medium heat until it reaches a temperature of 160-180F 71-82C. You can use a thermometer to check the temperature or simply look for small bubbles at the bottom of the pot.3. Add the food: Once the liquid has reached the right temperature, add the food to the pot, making sure it is fully submerged. The temperature of the liquid may decrease once the food is added, so adjust the heat if necessary to maintain the temperature.4. Cook gently: Allow the food to cook gently in the poaching liquid. The liquid should never boil, only simmer, as boiling can cause the food to become tough and overcooked. The cooking time will depend on the type of food and its size, so use a timer or a food thermometer to check for doneness.5. Serve: Once the food is cooked through, remove it from the poaching liquid with a slotted spoon and serve. You may strain and reserve the poaching liquid to use as a base for a sauce or soup.Poaching is a great technique to cook delicate foods like fish, chicken, or eggs, as it keeps them moist and tender. It is also a healthy cooking method since it doesnt require any added fat. . Response in Sesotho: Poaching ke mokhoa oa ho pheha o kenyelletsang ho pheha lijo ka bonolo ka metsi, hangata metsi, moro kapa veine. Mokelikeli hangata o na le litlama, linoko kapa litlolo tse ling ho kenya lijo ka tatso e eketsehileng. Mona ke tlhaloso ea mohato ka mohato oa tšebetso ea ho tsoma ntle ho molao: 1. Lokisetsa mokelikeli oa ho tsoma: Mohato oa pele oa ho tsoma ntle ho molao ke ho lokisa mokelikeli oa ho tsoma ka ho khetha litlolo tse nepahetseng tse tla tlatsana le lijo. U ka sebelisa metsi, moro, veine, kapa lebese e le mokelikeli oa motheo, me u eketsa linoko tse kang litlama, linoko kapa lilamunu. Mokelikeli o lokela ho teba ka ho lekaneng hore o ka qoelisa lijo ka ho feletseng ha u ntse u pheha. 2. Chesa mokelikeli: Ha u se u lokisitse mokelikeli oa poaching, o chese ka pitsa holima mocheso o itekanetseng ho fihlela o fihla mocheso oa 160-180 F 71-82 C. U ka sebelisa thermometer ho lekola mocheso kapa ho sheba feela li-bubble tse nyane ka tlase ho pitsa. 3. Eketsa lijo: Hang ha mokelikeli o fihlile mocheso o nepahetseng, eketsa lijo ka pitseng, u etse bonnete ba hore e qoehile ka ho feletseng. Thempereichara ea mokelikeli e ka na ea fokotseha hang ha lijo li kenngoa, kahoo fetola mocheso haeba ho hlokahala ho boloka mocheso. 4. Apeha ka bonolo: Lumella lijo hore li phehe butle-butle ka mokelikeli oa ho tsoma ntle ho molao. Mokelikeli ha oa lokela ho bela, o belise feela, kaha ho belisoa ho ka etsa hore lijo li be thata me li butsoe ho feta tekano. Nako ea ho pheha e tla ipapisa le mofuta oa lijo le boholo ba tsona, kahoo sebelisa sebali sa nako kapa thermometer ea lijo ho bona hore na ho na le mpho. 5. Sebeletsa: Hang ha lijo li se li phehiloe, li tlose mokelikeli oa poaching ka khaba e slotted me u li sebelise. U ka na ua khathatsa me ua boloka mokelikeli oa poaching ho o sebelisa e le motheo oa sopho kapa sopho. Poaching ke mokhoa o motle oa ho pheha lijo tse bobebe tse kang tlhapi, khoho kapa mahe, kaha li li boloka li le mongobo ebile li le bonolo. Hape ke mokhoa oa ho pheha o phetseng hantle kaha ha o hloke mafura a mang. 