Poaching is a cooking technique used for cooking delicate foods, such as eggs, fish and fruits. To poach, gently place the food so that it is fully submerged into a pot of water that is between 160° and 180° F (70° - 80°C).
Simmering food is achieved at a liquid temperature between 185° to 200°F (84° - 93°C). You have reached simmering when you see tiny bubbles begin to form on the surface of the liquid. Be careful to maintain a simmer and not let your liquid reach a boil.
- Fine simmer – Tiny bubbles begin to form at a rate of a few every two to three seconds.
- Simmer – Small but continuous bubbling is obtained on the surface of the liquid.
- Vigorous simmer – Bubbles are continuously on the surface of the liquid and steam begins to rise from the surface.
To maintain a simmer while cooking, you will need to be adjusting the temperature of the stove top to keep the bubbles small. Pulling your pot halfway off the burner sometimes helps in controlling the heat.
When the liquid reaches 212° F (100° C) you will have achieved a boil and you will see larger, continuous bubbles rising in the liquid and you will see steam.
1. Boil – Large steaming bubbles rise continuously to the surface of the liquid.
2. Rolling boil – Erupting bubblies continuously rise and break on the surface of the liquid and maintain their rate even while the liquid is being stirred.