Poaching (cooking)
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Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as si
Salmon being poached with onion and bay leaves
Chicken thighs being shallow poached in a pan
Plateau van zeevruchten
Simmering
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Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature. To create a steady simmer, a liquid is bro
Poaching (cooking)
…heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). This temperature range makes it particularly suitable for…
Meatball soup simmering on a stove
Typical Dutch burner for simmering meat