With moist heat (as in steam, poach or simmer), the food is cooked in a liquid bath. The food cooked with moist heat methods needs to be tender or soft, to begin with. When cooked, the outside will not have a seal or crust, so some of the juices and flavor from the inside will go into the cooking liquid. To hold in these juices, the food is sometimes wrapped in lettuce, seaweed or corn husks. The inside should stay juicy and soft.

Steam

Steaming cooks small, tender pieces of chicken, fish, fruit or vegetables, without touching the liquid used. The food is placed on a rack above the liquid, in a container that can be covered. As the liquid comes to a boil, some of it turns to hot steam. This heats and cooks the food.

Poach

Poaching cooks small or large, tender pieces of meats, fish, fruit, vegetables or eggs in a little liquid or by completely covering them in liquid. If not a lot of liquid is used, some of it can be made into a sauce. The temperature of the liquid is low enough so no bubbles are popping.

Simmer

Simmering is like poaching except tougher foods can be used and the temperature of the liquid is higher, with some bubbles popping.