160 degrees to 180 degrees F.
Poaching is "to cook an item by submerging
it in a liquid that is just barley simmering." Poaching is not a rolling
boil. Poaching, compared to boiling, is a much gentler technique.
Poaching generally calls for food to be
fully submerged in a liquid that is kept at a constant and moderate
temperature, between 160° and 180°F. Keeping the temperature constant
can take a little practice. The surface of the liquid should just
shimmer with the possibility of a bubble.
The liquid is generally well flavored -
stock, broth, court bouillon infused with herbs, spices or anything the
imagination can conceive.
Usually the most delicate of foods, like
eggs, fish, fruit, and some organ meats are poached. The food must be
completely submerged in the water.
185 degrees to 200 degrees
Simmering is usually reserved for tougher
cuts or items that need more time to cook. The temperature of the liquid
is usually between 185° and 205°F. A simmer is sometimes called a
"gentle boil." Small bubbles periodically rise to the surface - the
gentler and slower the bubbles, the lower the temperature.
NOTE: You can simmer with a lid, but
remember the temperature inside the pot will rise and the simmer can
very easily turn into a boil.
The simmered item renders a broth that is
served as the sauce with your dish.
212 degrees F.
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How To Boil Water - Boiling
Points of Water.
Boiling food is the process of cooking it
in a boiling liquid, usually water. Boiling water has a temperature of
212°, and no matter how long it boils or how hard it boils, it never
becomes hotter; for at that point it is transformed by the heat into
steam, and in time boils away.
This temperature varies with the
atmospheric pressure, which in turn varies with both altitude and