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    Food is cooked surrounded by boiling liquid (stock or water). a) Par boil : Cooking to a certain extent of any food object by boiling or simmering. b) Poaching : Poaching is cooking slowly in a minimum amount of liquid even below the simmering point and not allowing the liquid to boil. It is a special technique to cook delicate food products. For e.g poaching eggs,fish etc. c) Simmer : To cook food gently in liquid that bubbles steadily just below boiling point so that the food cooks in even heat without breaking up.