Pronunciation: [kˈɔːdlɪŋ] (IPA) 
The word "Caudling" is spelled with two syllables - kawd-ling. The first syllable has the sound of "kawd" which is written as /kɔːd/ in IPA phonetic transcription. The second syllable has the sound of "ling" which is written as /lɪŋ/ in IPA phonetic transcription. This word is not commonly used and may pertain to a variant spelling of "Coddling", which means to treat in an overly protective or indulgent way.
Caudling is a noun that refers to the act or process of gently heating or cooking something, typically fruit or eggs, in a liquid, usually water or milk. This technique involves submerging the food item in the liquid and keeping it at a low temperature for a specific duration until it becomes tender or reaches the desired consistency.
Caudling is often employed in culinary practices to soften fruits, such as apples or pears, by partially cooking them in a liquid bath. By engaging in caudling, the fruits can maintain their shape and texture while becoming more palatable and easier to eat. This method is commonly utilized in the preparation of desserts, such as apple crumbles or poached pears, where the caudled fruits serve as a luscious and delicate filling.
Furthermore, caudling can also refer to the technique of gently cooking eggs by placing them in simmering water until they are partially or fully cooked. This method is commonly known as poaching, and it results in the creation of silky and tender poached eggs that can be enjoyed on their own or incorporated into various dishes, such as Eggs Benedict.
Overall, caudling is a cooking technique that involves gently heating or cooking food items in liquid to achieve a desired level of tenderness, texture, or taste.
