What does cook by gently simmering in liquid?

Answer 1

to put the food u r cooking in a pan with a small amount of oil or water (you could use any liquid, but these are best) and let it sit over enough heat to form little bubbles, stirring occasionally

Answer 2

"Braising" and "Simmering" are two terms that apply to cooking slowly in liquid. Braising is where an item, usually meat, is seared over high heat to form a crust on all sides to hold in moisture and to impart flavor. The pan that the meat was seared in is deglazed by adding liquid (usually a combination of stock and/or wine). The liquid fills the pan until it reaches about half way up the sides of the meat. The entire pan is then covered tightly then roasted slowly in the oven at a lower temperature (250 - 300 degrees F or so), usually for four to six hours or more, depending on the quantity of meat in the pan. Braising combines the steam from the cover on the pan with the dry heat from the oven.
Simmering is also another term where an item is cooked low and slow. Stock, for example, is simmered. Simmering differs from braising in that simmering does not necessarily have to have a searing step before adding liquid. Simmering can also have as much liquid as needed and the entire item may be submerged. Simmering happens when a product is brought up to just beneath the rolling boiling point. Small bubbles should be continuously rising from the bottom of the pan, but the entire product should not be rolling from a rapid boil. This entire process allows for the slow release of sugars, proteins, and breaks down collagen in meats over time.
Both of these methods are great tenderizers for meat and are both a delicious way to prepare various food items. When finished braising or simmering, don't forget that you may use the braising or simmering liquid to make a simple pan sauce for your entrée item.

Answer 3

Poach

Answer 4

poach