Elaeis guineensis program. Oil is extracted from both the pulp of the fruit (palm oil, an edible oil) and the kernel (palm kernel oil, used in foods and for soap manufacture). For every 100 kg of fruit bunches, typically 22 kg of palm oil and 1.6 kg of palm kernel oil can be extracted. The high oil yield of oil palms (as high as 7,250 liters per hectare per year) has made it a common cooking ingredient in Southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed
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