Steaming, poaching, simmering, and boiling — both novice and experienced home cooks frequently find these terms confusing. All of them refer to cooking food using heated water, but at different ...

It doesn’t matter, unless you are trying to evaporate a portion of the water. A rapid boil is a big waste of energy. In fact, it would be best to maintain the pot at 100°C without any simmering. There ...