Elaeis Elaeis Elaeis () is a genus of palms containing two species, called oil palms. They are used in commercial agriculture in the production of palm oil. The African oil palm "Elaeis guineensis" (the species name "guineensis" referring to its country of origin) is the principal source of palm oil. It is native to west and southwest Africa, occurring between Angola and Gambia. The American oil palm "Elaeis oleifera" () is native to tropical Central and South America, and is used locally for oil production. Mature palms are single-stemmed, and can grow well over tall. The leaves are pinnate, and reach
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