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If the veggies are barely submerged, you're effectively steaming. It is not as pure a method as actually raising them slightly above the (I presume very rapidly boiling) water, but if you keep them moving enough, the result is going to be more similar than it would be to be boiling/poaching/simmering. In case you are unaware, you can get very inexpensive ...


I disagree with Neil's answer here. All the three terms of "poaching", "boiling" or "simmering" require that your food is fully submerged, especially for poaching it has to be free-floating in a large amount of water. I doubt that you are submerging anything in 4 mm, and this little amount of water would boil off quickly if you had so little food that it is ...


Poaching, Boiling and Simmering. Boiling is the method of cooking food in boiling water, or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. SOURCE


I would give the Fizzler a 10 out of 10. In 1999 while stationed in Germany I bought a set of stainless steel pots 2 stainless steel skillets with lids and one non stick model from the factory I also bought 2 pressure cooker bottoms one skillet one 8 qt. plus the pressure cooker lid. The stainless have induction rings. I was told how to clean and care for ...

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