1. Unit 24: Poaching and Simmering
Cooking submerged, no discernable crust, no searing or browning
American Culinary Federation: Culinary Fundamentals.

2. American Culinary Federation: Culinary Fundamentals.

3. American Culinary Federation: Culinary Fundamentals.
Techniques
Poached foods are naturally tender
Liquid is kept to a low temperature
Simmered foods are usually more mature and flavorful and cooked at a slightly higher temperature than poaching
The higher temperature difference, breaks down connective tissue
Boiling temperature is reserved to rehydrate pasta, legumes, and cereals
American Culinary Federation: Culinary Fundamentals.

4. American Culinary Federation: Culinary Fundamentals.
Poaching
Foods are completely submerged
Kept at a constant temperature
Objective is to produce foods that are very tender
Equipment needed is deep, wide, nonreactive pot that has a rack, tight cover if needed
Ladles, skimmers, cutting equipment, holding equipment, thermometer
American Culinary Federation: Culinary Fundamentals.

5. American Culinary Federation: Culinary Fundamentals.
Ingredients
Poaching ingredients must be naturally tender
Simmering ingredients can have slightly more texture
Poaching foods include sole, flounder, halibut, salmon, trout, sweetbreads
Simmering foods include lobster, shrimp, corned beef, tongue, brisket, shanks
American Culinary Federation: Culinary Fundamentals.

6. Ingredients for Poaching
May be bite size or whole
Must be trimmed
Fish wrapped in cheesecloth
Stuffed if desired
Use a well-developed stock for meats
Use a fumet or court bouillon for seafood
Aromatic ingredients
A sauce which can be part of the liquid
Could be emulsion sauce, or mayonnaise based sauce, or a grand sauce
American Culinary Federation: Culinary Fundamentals.

7. American Culinary Federation: Culinary Fundamentals.
Method
Heat liquid to a boil then reduce to desired temperature
Add the food and turn heat up to maintain the temperature, then reduce the heat
Maintain the temperature to 160°–185°F, (72°–82°C)
Poach until done, remove and hold to prepare sauce or just plate and garnish
Evaluate the quality of the product and the sauce
American Culinary Federation: Culinary Fundamentals.

8. American Culinary Federation: Culinary Fundamentals.
Method (continued)
Look for tenderness
Good flavor
Good color and texture
A complimentary sauce
Drained food, no water or liquid on the plate
Served hot
American Culinary Federation: Culinary Fundamentals.

9. American Culinary Federation: Culinary Fundamentals.
Simmering
Food also completely submerged
Cooked slightly higher in temperature
Boiling items, such as boiled lobster or New England boiled dinner, are really simmered
Sauce for New England boiled dinner can be made in the fashion of velouté, adding horseradish and a little cream with the cooking liquid
American Culinary Federation: Culinary Fundamentals.

10. American Culinary Federation: Culinary Fundamentals.
Simmering Techniques
Combine the food with the liquid and bring to a gently simmering temperature
Add the garnishes progressively, while the main ingredient is cooking, so that they all finish at about the same time
185°–200°F (82°–85°C)
Simmer until food is fork-tender and remove
Evaluate the quality of the simmered dish
American Culinary Federation: Culinary Fundamentals.

11. Evaluating Simmering Techniques
Is everything tender and not mushy?
Is it well drained?
Is the sauce complimentary?
Does the meat shred when sliced?
Do colors have good eye appeal?
American Culinary Federation: Culinary Fundamentals.

12. Serving Poached Items Cold
Slightly undercook the main item
Shut the heat off, pull it, cover it, and let the item finish in the liquid
Remove the food when fully cooked
Properly cool the food
You may wish to weight the food in cool liquid to facilitate easy slicing
American Culinary Federation: Culinary Fundamentals.