Short answer
Poaching, simmering, and boiling are US moist-heat cooking methods distinguished mainly by liquid movement and temperature cues. Poaching uses the gentlest heat with little to no bubbling, simmering shows gentle surface bubbles, and boiling features vigorous, rolling bubbles. Altitude lowers boiling points and affects all three methods. 1 2 3
Poaching and simmering are both moist-heat methods, but poaching is performed at a lower temperature than simmering, while boiling is the most vigorous and hottest of the three.
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At a glance
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| Question | poaching | simmering | boiling |
|---|---|---|---|
| Surface movement | Still or barely moving | Gentle bubbles | Constant rolling bubbles |
| Typical food context | Delicate proteins, some vegetables | Soups, stews, tougher cuts | Pasta, potatoes, hard-cooked eggs |
The table summarizes the stated definitions and scope. 1 2 3
What each thing is
Poaching. Poaching is a moist-heat cooking method where food is gently cooked in liquid at a temperature lower than simmering, with minimal movement and no visible bubbling at the surface near sea level. 1
Simmering. Simmering is a moist-heat technique in which food is cooked in liquid just below the boiling point, producing small, gentle bubbles that break the surface intermittently at sea level. 1 3
Boiling. Boiling is a moist-heat cooking process where food is cooked in vigorously bubbling liquid, with constant, rolling movement at the surface, typically at the boiling point of water near sea level. 2 3
Key differences
The primary distinguishing axis is the degree of liquid movement and the associated temperature range. Poaching involves little to no bubbling, simmering produces gentle bubbles, and boiling results in vigorous, rolling bubbles. These cues are most reliable at or near sea level. 1 2
How to tell them apart
You can identify poaching by the absence of bubbles, simmering by occasional gentle bubbles breaking the surface, and boiling by a continuous, rolling boil. However, at higher altitudes, these cues shift because water boils at lower temperatures. 1 2
Where they overlap
Simmering and poaching can overlap visually, especially if the liquid is just beginning to bubble. Some foods may be started in a poaching state and transition to simmering as the temperature rises. 1
Edge cases
At higher elevations, water reaches a boil at a lower temperature. This makes a fixed sea-level temperature chart less reliable for classifying or timing moist-heat cooking. The visible behavior of the liquid and the food’s doneness remain practical cues, while recipes may need altitude adjustments. 2
Why the distinction exists
These labels help cooks choose the amount of heat and agitation appropriate for the food. Poaching is gentle for delicate items; simmering keeps liquid moving mildly for soups or stews; boiling supplies vigorous movement when the recipe calls for it. More bubbling is not automatically better for every ingredient. 1 3
Common misconceptions
A common misconception is that more bubbles always mean better or faster cooking. In reality, excessive boiling can damage delicate foods, and the right method depends on the food and desired outcome. 1
Examples
In a US kitchen, a cook poaches salmon in gently heated broth with no bubbles, simmers stew meat in a pot with small bubbles rising, and boils pasta in water with a rolling, turbulent surface—all using moist-heat but with distinct cues. 1 3
Sources
Sources checked October 3, 2026.
- Culinary Institute of America — Shallow poaching lesson. Poaching and simmering temperature cues.
- USDA Food Safety and Inspection Service — High altitude cooking. Altitude and water boiling point.
- University of Florida IFAS Extension — Moist heat cooking methods. Boiling, simmering and poaching methods.