Poaching, Simmering, Boiling, Steaming

Gently poached or steamed fish, boiled dinners, and similar dishes have only recently become more prominent on the street-food scene. Unjustly, this food is often perceived to be bland and boring. Traditionally, such dishes are found regionally, at the main item’s point of origin, like boiled lobster and steamed clams in New England or a crawfish boil in Louisiana.

Designed to draw attention to the main item’s natural flavors, moist-heat cooking requires skillful execution and impeccable-quality ingredients. For example, poaching, cooking in a flavorful liquid between 145°F/63°C and 185°F/85°C, depends strongly on temperature control. When rapidly boiled, a naturally tender piece of fish or meat will shrink tremendously and become dry and rubbery. Poaching at the right temperature in a well-seasoned liquid, however, will result in a good yield and a moist and tender dish. When the temperature of the liquid is maintained at only a few degrees above the required final internal temperature, the risk of overcooking and drying out is eliminated. Recent improvements in equipment, especially induction burners, have made precise cooking a much easier task.