Water cooking techniques: advantages and disadvantages

Poaching, simmering, steaming, and boiling are all moist cooking methods. They are essentially different stages of the same cooking process. Each method cooks food by immersing it in a liquid, usually water or stock.
• Poaching is done by heating the water to a low temperature (160º-180º F) where liquid in the pan is hot but not bubbling at all, although some bubbles may form at the bottom of the pot. Poaching is usually used for very delicate food items such as eggs or fish.
• + The food you cook will be juicy and soft. In addition, the low temperature makes overcooking almost impossible.
• - Dishes prepared by stewing are often considered bland compared to those prepared by other methods such as baking and roasting.
• Simmering is done at hotter temperatures than poaching (185º-205º F). Bubbles will form and gently rise to the surface of the pan, but the water is not at a full rolling boil. Simmering is the standard method for preparing soups, stocks, and starchy items such as potatoes.
• + Slower cooking allows less heat to penetrate the food, making it a better choice for delicate foods that may break down during rapid cooking.
• - The disadvantages of stewing are that the food can lose vitamins and other nutrients as...

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