Wayne Gisslen

Simmering, Submersion Poaching, Steaming, and Sous Vide

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Meats are not often simmered. Part of the reason simmered meats are not as popular as meats cooked in other ways may be that they lack the kind of flavor produced by browning with dry heat.

However, as explained in Chapter 15, simmering can be used for less tender cuts for which browning is not desired or not appropriate. Popular examples of simmered meats are cured products such as cured meats and simmered stews.

The core recipe illustrating the basic procedure in Chapter 15 is a fresh meat product. In this chapter, you will find a basic recipe for a cured meat item, corned beef. So, while the recipe follows the basic procedure, the cooking liquid differs, as explained. Please note that the recipe name “New England Boiled Dinner,” is traditional. The meat is not actually boiled but simmered.