Submersion Cooking Methods – Technique Tuesday

September 16, 2008: New Lesson on Poaching, Simmering and Boiling

Nowadays, we are all short on time! Are you one of those people that think ?to save time I?ll just crank up the heat??

(Image Taken from Topic 3 in the Submersion Cooking Methods Lesson)

In this lesson, we will show you the consequences of what simply turning up the heat does to the food you are cooking. This lesson focuses on the key methods and techniques used when cooking foods which are submerged in liquids.

While poaching, simmering and boiling may come across as somewhat simple, understanding the key differences between them and knowing when and how to use them is vital to success in the kitchen. So turn down the heat and take a seat!

Happy Cooking!

The Rouxbe Cooking School Team