Evolution of Moist Heat Cooking Methods in Classical French Cuisine

Boiling

4000 BCE

Egyptian wall paintings that date back to 4000 BC show that ancient Egyptians used cooking methods such as boiling. This technique cooks food at a high temperature―212 degrees is the boiling P for water at sea level. When boiling,bubbles break through and pop on the surface while the whole batch of liquid churns vigorously. Bubbles are caused by water vapour, a gas rushing to the surface.
Access:https://www.cookinglight.com/cooking-101/techniques/cooking-class-boiling-and-simmering

Braising

4000 BCE

Egyptian wall paintings that date back to 4000 BC show that ancient Egyptians used cooking methods such as roasting, broiling, frying and boiling.
Braising where (usually meat) is seared on a high heat then cooked using a small amount of flavorful liquid to cook food. This is a great method for cooking cheaper cuts of meat.
access:https://www.thespruceeats.com/basic-methods-of-french-cooking-1375436
https://didyouknowhomes.com/2017/04/25/history-of-cooking/

Poaching

1700

Poaching started in Europe as poorer people couldn't find another way to get food to survive.Poaching is a gentle way to cook food by simmering in boiling water to create a tender texture and retain maximum flavor. Eggs,fish,chicken vegetables are commonly poached.Milk or stock can be used this will again impart the flavor of the food. (Franklin Rebecca,2017)
Access: https://blogs.uoregon.edu/cgsf13gateway/timeline/
https://www.thespruceeats.com/basic-methods-of-french-cooking-1375436

Simmering

1809

The condition of simmering is from 1809. This technique is more versatile than boiling and lends itself to a variety of foods. Simmering is used to cooking proteins, often in the form of poaching (cooking in enough liquid to cover the food) and braising (cooking in a small amount of liquid). It's also essential when making broth or stock.
Access: https://www.dictionary.com/browse/simmering
https://www.cookinglight.com/cooking-101/techniques/cooking-class-boiling-and-simmering

Stewing

1900

There is ample evidence from primitive tribes who survived into the 19th and 20th centuries, that they could and did boil foods together. Stewing can be a long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.
Access:http://www.foodreference.com/html/artstew.html
https://www.thekitchn.com/the-difference-between-braisin-71988