Mustard (condiment) tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book "The Forme of Cury" which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard
Poaching (cooking) periods, as with sous-vide. It is also used to rapidly raise the temperature of foods, as with blanching. Poaching itself is part of a family of moist-heat cooking methods but separates itself in that it is primarily for delicate foods such as eggs. Simmering generally uses a higher temperature for cooking, and because it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. Boiling uses the absolute highest temperature for water and is least likely to be used in cooking delicate foods. While it cannot achieve caramelization, which to many is