Cooking Methods: Moist-Heat Methods

Poaching, simmering, and boiling all involve cooking a food in water or a seasoned or flavored liquid. The temperature of the liquid determines the method.

To boil means to cook in a liquid that is bubbling rapidly and greatly agitated. Water boils at 212°F (100°C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher.

To simmer means to cook in a liquid that is bubbling gently at a temperature of about 185°F to 200°F (85°C to 94°C).