What is the major difference between simmering and poaching?

What is the major difference between simmering and poaching?

• A. Simmering uses plain water at a gentle simmer
• B. Poaching uses a seasoned broth and a lower temperature
• C. Poaching uses dry heat
• D. Simmering uses a dry hot surface

Answer: (B)

The key difference is in the cooking liquid and the heat level used for this gentle-cook method. Poaching cooks foods in a seasoned broth or flavorful liquid at a lower temperature, just enough to keep the liquid moving gently, which lightly imparts flavor and protects delicate textures. That makes it the best description here, since it emphasizes both the use of a seasoned liquid and the cooler heat. Simmering, on the other hand, uses liquid at a slightly higher temperature, with small bubbles rising steadily, and it doesn’t require a flavored broth of particular importance; plain water or stock can be used. It’s also not dry heat, which would imply cooking without liquid. So the major distinction is really the seasoned liquid and the lower temperature in poaching.

The key difference is in the cooking liquid and the heat level used for this gentle-cook method. Poaching cooks foods in a seasoned broth or flavorful liquid at a lower temperature, just enough to keep the liquid moving gently, which lightly imparts flavor and protects delicate textures. That makes it the best description here, since it emphasizes both the use of a seasoned liquid and the cooler heat.

Simmering, on the other hand, uses liquid at a slightly higher temperature, with small bubbles rising steadily, and it doesn’t require a flavored broth of particular importance; plain water or stock can be used. It’s also not dry heat, which would imply cooking without liquid. So the major distinction is really the seasoned liquid and the lower temperature in poaching.