And, how is poaching different than simmering?
I found a definition that says that simmering is holding a liquid at a temperature of around 185 degrees fahrenheit, low enough that small bubbles, but not large ones, are just beginning to break the surface. If I'm doing the math right, that's 85 degrees celsius. Is it just the 5 degrees difference, I wonder?
And, to confuse things even more, I found a definition of poaching on foodnetwork.com: