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Moist Heat Cooking Methods

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Boiling
Boiling is a moist-heat cooking method that happens when the liquid's temperature
reaches 212 degrees. Food is completely submerged in water for even heat
distribution. The full boil is a vigorous one, where bubbles rapidly and violently
break over the entire surface of the water.
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Simmering
Simmering is the moist heat method which involves bringing a liquid to just below
boiling point while being heated to cook food. The temperature for simmering is
around 185°F – 205°F or when the liquid you are using for your cooking is gently
bubbling.
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Poaching
Poaching is a low-temperature, moist-heat cooking method from 140-190°F/60-
88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and
beef or pork tenderloin. There are three basic methods for poaching; shallow,
submerge, or deep-poaching.