1. Food
Anyone who's taken my free 5-day e-course on Culinary Arts 101 knows that there's a difference between poaching, simmering and boiling. Of the three, there's one that's used more frequently than the other two — at least in everyday cooking.
Simmering fish soup
Simmering fish soup.
Photo David Peterson

Believe it or not, what separates the three is really quite specific and relates to the temperature of the water or other cooking liquid you're using.

Fortunately, you don't have to measure the water temperature when you're simmering a pot of stock. You can actually distinguish a poach from a simmer from a boil just by observing the steam bubbles that rise to the surface. Learn the definitions of poaching, simmering and boiling.

And while you're at it, here's a more detailed discussion on cooking in hot water or stock that covers all three.

Bookmark and Share


No comments yet. Leave a Comment

Leave a Comment

Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>

©2014 About.com. All rights reserved.