Boiling is another moist heat cooking method that uses convection to transfer heat from a water-based liquid to the food. It is often associated with foods that need to be tenderized through long, slow, moist cooking, such as less tender cuts of meat. Properly cooked foods should be moist and very tender. To boil, food is immersed in a liquid between 185°F and 205°F (85°C and 96°C). Since the boiling temperature is slightly higher than that used for poaching, there should be more action at the surface of the liquid, with few air bubbles bursting.
As with poaching, the liquid used for simmering greatly affects the food’s flavor. Use a well-flavored stock or broth and add mirepoix, herbs, and seasonings as needed. Simmering is a healthy cooking method as no fat is added. Any fat released into the cooking liquid from meat or fish during simmering should be removed if the liquid will be used to make a sauce served with the dish. Any time food is submerged in water or other liquids during cooking, vitamins, and minerals are leached into the liquid
How to Simmering Foods
- Cut, trim, or otherwise prepare the food to be simmered.
- Bring adequate cooking liquid to the appropriate temperature (some foods, especially smoked or cured items, are started in a cold liquid). There should be enough liquid to cover the food completely.
- Add the food to the simmering liquid.
- Simmer the food to the desired doneness, maintaining the proper cooking temperature throughout the process. Doneness is generally determined by timing or tenderness.
- Remove the item and hold it for service in a portion of the cooking liquid or, using an ice bath, cool the food in its cooking liquid.
