2007-01-19 09:49:52 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Hi there, here is the answer to your question. With steaming, food is never added to liquid. To simplify this: one has a steaming utensil which can be 2 - 3 tiers high. In the bottom section goes the water. in the 2nd section the food to be cooked. The 2nd and 3rd tiers (one can have upto five sections) have holes in them: - just like a colander. The steam vapour rises up through the holes in the sections to cook the food without destroying the taste.
Boiling is totally different from Poaching. With boiling, you saturate the food to be cooked in water (the level of liquid is normally more than a pint) or you bring a product to the boil 100 degrees Celcius.
With poaching, you merely shallow cook the product with a little liquid i.e milk with fish and lemon or poached egg (poaching is always done in a shallow liquid). Another food that is poached is Pears steeped in a little red wine. One does not boil the product as there is not enough fluid. Poaching is a little similar to steaming: - it helps to bring out the flavours of food without destroying it. Approximately 50 years ago people would boil everything. The most common food at that time was Cabbage. It was boiled to almost nothing and tasted like it too.
2007-01-19 10:51:51 · answer #1 · answered by ? 3 · 0⤊ 0⤋
Poaching is where you cook something in a shallow pan or skillet with only enough water to cover your item. poached fish, and eggs are examples of this. Steaming is where you have a small amount of water in the pan, and you allow the water to boil, creating steam. your vegetables or meat is cooked by the hot steam instead of by the boiling water.
2007-01-19 09:59:31 · answer #2 · answered by Dale S 2 · 0⤊ 0⤋
Nope! Poaching is an immersion in water. Steaming is well, an immersion in steam. Similar, but not the same.
Steaming retains more nutrients.
Poaching, like in the case of eggs, can help the food form together. (Ever tried to steam an egg?)
And boiling? Well, it's pretty similar to poaching, but... When you boil an egg, you leave it in its shell, when you poach an egg, it's not cooked inside its shell.
2007-01-19 09:54:48 · answer #3 · answered by Jean Talon 5 · 2⤊ 1⤋
Same end result as far as I'm concerned. The difference is that with steaming the food sits above the water and depends upon the seasoning on the food for flavor. With poaching, the water is seasoned and the food absorbs the flavor from the water.
Both easy, both good for you.
2007-01-19 09:53:01 · answer #4 · answered by Liligirl 6 · 2⤊ 0⤋
no longer a similar. Boiled are boiled in the shell. Poached are cracked into salted water. below is a link to extra concepts about poached eggs than you likely had to appeal to close.
2016-11-25 21:05:41 · answer #5 · answered by Anonymous · 0⤊ 0⤋
No....poaching is when you cook the thing in water gently and steaming is cooking it over the top of water, in a basket for example
2007-01-19 09:54:06 · answer #6 · answered by jellybaby 2 · 4⤊ 0⤋
no, poaching involves cooking in water that is just below the boiling point
2007-01-19 09:58:25 · answer #7 · answered by ? 7 · 0⤊ 0⤋
different...
poaching uses barely (on the verge of boiling) boiling water and the food is in the liquid while steaming uses fully boiling water and the food does not have to be in the liquid.
2007-01-19 09:56:02 · answer #8 · answered by lots_of_laughs 6 · 3⤊ 0⤋
No
Poaching - the item is immersed in the liquid and gently cooked in by heating the liquid so that it simmers. The liquid may be stock, water, water (say for eggs - sometimes with vinegar to help them set quick) and wine (say for salmon), or milk...
Steaming you just cook the item in the steam rising from simmering liquid (usually water).
2007-01-19 09:52:19 · answer #9 · answered by fumingpuma 3 · 3⤊ 0⤋
Steaming is a great way of cooking - it is quick and there is limited water loss, which means limited water-soluble vitamin loss.
2007-01-19 09:52:08 · answer #10 · answered by Anonymous · 0⤊ 0⤋