Answer:
In order to poach food effectively, it must be completely submerged in water. Simmering requires the temperature of the liquid to be between 185 to 200 degrees. You will typically see small bubbles start to form in the liquid, but not enough to be considered a boil.
Explanation:
difference between poaching simmering and boiling.
Simply stated, the difference between boiling, simmering, and poaching is just a matter of degrees. At 212°F, boiling is the hottest of the three methods. Next is simmering, in the 185° to 205°F range. Finally, there's poaching, the most gentle method, from 160° to 180°F
