Lessons > Submersion Cooking Methods

★★★★★ (23)

Lesson Overview

Submersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids. Most people think that cooking ingredients in a liquid is as simple as placing the ingredients in the liquid and then waiting until they are done; but, the temperature of the liquid in which the ingredients are cooked will dramatically affect the final outcome.

In fact, the first rule culinary students are taught is that most foods should never be boiled and this is why professional cooks poach eggs and fish, simmer stocks, soups and stews and generally only boil pasta.

In this lesson, you will learn about poaching, simmering and boiling and how to identify each of these submersion temperatures. The main difference between each of these methods is temperature, which varies only by about 50 degrees Fahrenheit. However, within this temperature range, the food you cook is impacted in very different ways.

While these methods may come across as somewhat simple, understanding the key differences between them and knowing when and how to use them is vital in maintaining the integrity of the ingredients that you cook. These methods will not only teach you the art of patience but the secrets to good cooking as well.

Lesson Objectives

At the end of this lesson you'll be able to:
  • list the three types of submersion cooking techniques
  • visually identify the proper water temperatures for poaching, simmering and boiling
  • understand the key differences between each method
  • understand when to use each method
  • learn why poaching and simmering are often more desirable than boiling

Course Syllabus

START: Watch Lesson Platform Tour
1. Introduction: Submersion Cooking Methods 4 mins
Not Started
2. Complete Your Self Assessment 2 mins
Not Started
3. Submersion Cooking Temperatures 4 mins
Not Started
4. How Temperature & Activity Affect Foods 30 mins
Not Started
5. What is Poaching? 30 mins
Not Started
6. Make Vegetable or Court Bouillon 40 mins
Not Started
7. What is Simmering? 45 mins
Not Started
8. What is Boiling? 30 mins
Not Started
9. Lesson Quiz 15 mins
Not Started
Finish Line 3 hrs 20 mins Total Time

Practice Recipes

A few of the practice recipes you'll learn in this lesson.

Prerequisites & Related Lessons

Please consider these additional lessons to support your learning and discovery. Some of these lessons are prerequisites that may help contextualize what you are learning and form a baseline of knowledge and skill. Other lessons are related and may help you explore next steps or dive deeper on a learning topic.
Thumbnail combination cooking fundamentals

Combination Cooking Fundamentals

10 Tasks | 27 Videos | 6 Recipes | 2 hrs 7 mins

★★★★★ (33)

Thumbnail braising   combination cooking

Braising | Combination Cooking

13 Tasks | 33 Videos | 12 Recipes | 2 hrs 18 mins

★★★★★ (29)

Thumbnail cs stewing t1 b

Stewing | Combination Cooking

10 Tasks | 16 Videos | 4 Recipes | 2 hrs 23 mins

★★★★★ (30)

Thumbnail pot roasting   combination cooking

Pot Roasting | Combination Cooking

9 Tasks | 13 Videos | 3 Recipes | 1 hr 31 mins

★★★★★ (29)

Thumbnail steaming   basics

Steaming | Basics

14 Tasks | 12 Videos | 10 Recipes | 1 hr 59 mins

★★★★★ (18)


10,011 students from beginner to advanced have completed this lesson from 76 countries.