What distinguishes poaching from simmering?

Poaching is differentiated from simmering primarily by the temperature of the cooking liquid involved. Poaching is typically done at lower temperatures, generally between 160°F to 180°F (71°C to 82°C). This gentle cooking method is ideal for delicate foods such as eggs, fish, and fruit, as it allows them to cook slowly and evenly without losing moisture or becoming tough.

In contrast, simmering involves cooking food at slightly higher temperatures, usually around 180°F to 200°F (82°C to 93°C). This method creates small bubbles in the liquid, indicating a more vigorous cooking process than poaching. The lower temperatures in poaching are particularly beneficial for ensuring that delicate proteins retain their texture and moisture.

Understanding this temperature distinction is crucial for chefs as it directly influences the final texture and flavor of the dish. Keeping poached foods tender and moist while allowing simmering to develop deeper flavors in heartier ingredients highlights the importance of temperature control in cooking.