Final answer:
The cooking method that involves cooking in water at a lower temperature of 180°F without browning the meat is known as poaching. It is a gentler method compared to others, such as pressure cooking, and is influenced by altitude, which can change boiling points and cooking times.
Step-by-step explanation:
The type of moist heat cooking method described in the question, which involves cooking in water at low temperatures like 180°F without browning the meat first, is commonly known as poaching. In contrast to stewing, poaching uses more water and is typically done at lower temperatures. This method is gentle and suitable for delicate foods that might fall apart or dry out with high heat, such as fish, eggs, or fruit. Poaching relies on the heat of the liquid to cook the food through convection, as the hot water circulates around the food, gently cooking it without agitation.
When compared to other cooking methods, such as pressure cooking, which can reach temperatures as high as 252°F (122°C), poaching is a much milder process. Understanding the effects of altitude on boiling points is also important, as water boils at a lower temperature at higher altitudes, which can affect cooking times and temperatures.