When a recipe refers to boiled beef, fish or chicken, it really means it should be simmered. Any meat or fish subjected to fast boiling would become tough and favorless. Unlike braising and stewing, the cooking liquid used in boiled meats is not generally part of the finished dish, but it is often used to make the sauce or used as a stock. Bacon stock can be used as the basis for a delicious pea soup.

** Asian Recipes **

All three methods refer to cooking in liquid on top of the stove, but with different temperatures. Many dishes described as boiled are in fact poached or simmered. When water is heated up just enough to 'vibrate' at about 82 degrees C, it is perfect for poaching fish and other delicate foods that would otherwise break up.

A gentle simmer at 85-93 degrees C produces liquid that hardly moves except for occasional bubbles in the same place (ideal for cooking joints of meat and whole birds).

A true boil is used for the quick cooking of vegetables, rice and pasta, and some cereals. A gentle boil is used to reduce liquids when making jams and sauces.

** Asian Online Recipes **