Poaching and Simmering (Boiling)
Poaching and simmering are very similar methods.
Poaching
Poaching is a very gentle, moist heat method of cooking using a minimum amount of reduced liquid or stock that is kept at just below simmering point, approximately between 90°C to 94°C (194 to 201°F). Poaching liquid should show very little movement - a mere "murmur" or shimmer at the surface, with no sign of bubbles bursting.
Poaching Methods
Poaching can be done in a pan, on the stove, in a bratt pan or in a covered dish in the oven at between 160°C to 180°C (320 to 360°F). Poaching temperatures are lower than those used for simmering, and poaching times are shorter. Tender cuts with lower amounts of connective tissue are best, for poaching.
Simmering
Simmering is a slow, gentle, moist method of cooking in liquid or stock, usually in a deeper pan than that used for poaching. Liquid is heated to just below boiling point, approximately 95°C to 99°C (203 to 210°F) - higher than that used for poaching, with slightly more movement in the cooking liquid; tiny bubbles rising slowly to the surface and only occasionally bursting. This is much less movement than when boiling. Simmering can be done in a deep pan, stock pot on the stove, kettle, bratt pan or in a combination oven. Simmering is best for cuts with higher amounts of connective tissue which need long, slow cooking to tenderise them. But this method can also be used for more tender cuts, e.g. beef rump cooked medium-rare to medium degree of doneness.
Tips for poaching and simmering:
- Cook gently for most tender results.
- Arrange beef or lamb cuts in a single layer in the poaching, simmering pan, to ensure even cooking.
- Use a rich stock when poaching for a short time, as brief cooking does not allow rich, strong flavours to develop in the pan.
- A well flavoured poaching or simmering liquid can be used in sauces to accompany the meat.
- Pre-soaking and blanching: Some salted beef and lamb products may be soaked in cold water to extract some salt prior to cooking. To blanch salted or pickled meat start it off in cold water, then bring to the boil, simmer and refresh under cold running water. After refreshing, simmer blanched meat in stock or liquid until cooked.
Beef cuts (and offal) suitable for simmering
Shin, topside, thick flank, silverside (fresh or corned), flank steak, brisket, chuck, blade, mince, veal brains and sweetbreads, tongue, beef heart, tripe.
Lamb cuts (and offal) suitable for simmering
Lamb leg cuts, breast and flap, shoulder and neck chops, shank, lamb tongue, brains, heart, tripe, sweetbreads.
