Simmering and Submersion Poaching

To simmer and to poach both involve cooking foods submerged in water or in a seasoned or flavored liquid. The two methods are almost identical except for temperature. The two methods can be summarized as follows:

• Simmering
  • Cooking liquid is bubbling gently at a temperature of about 185° to 200°F (85° to 93°C).
  • Used primarily to tenderize tougher meats and poultry by long, slow cooking. Also used to cook some shellfish items, such as lobster.

• Poaching
  • Cooking liquid is not bubbling but is barely moving, at a temperature of about 160° to 185°F (71 to 85°C).
  • Used primarily for cooking seafood and some tender cuts of poultry and meat, to retain moisture and develop a light, subtle flavor.