Advantages Of Simmering

Poaching water heated to a temperature of 160-180°F (71-82°C) is used for poaching, in which the food is either partially or totally immersed. The water is hotter than it is at scalding, but has not yet reached the point of actually bubbling. Poaching is used to prepare delicate foods like fish and eggs, which can break apart under the more vigorous action of boiling.
Simmering uses just below the boiling point, not less than 180°F (82°C). The lower the heat of a simmer is needed when cooking hard cuts of meat that needs gentle cooking in order to become tender. Simmering is characterized by gently rising bubbles that barely break the surface. Most food dishes, especially rice, soup and stew are first brought to a boil and then simmered for the remainder of the heating time. Simmering is ideal over boiling in many cases because it is

The high temperatures of heat in broiling is about 5 to 10 minutes, the more tender fish, meats and poultry are being broiled, the tougher foods require longer heating times. Temperature is controlled by moving controlled by moving the rack closer to or farther away from the heat source.
Grilling is the reverse of broiling, where in the food is being cooked above rather than below in an intense heat source. The grill may be a rack or a flat surface on a stove. Grilled can also refer to foods that are seared on a grill over direct heat.
Roasting is similar to baking except that the term is usually applied to meat and poultry. Roasted meats are often basted every 20 minutes or so to prevent the food from drying out. Some roasted meats are initially seared at 400 - 450°F (200 - 230°C) for about 15 minutes before reducing the heat to normal roasting temperature. Although searing adds a desirable color, flavor and texture to the meats outer surface, roasts cooked at lower temperatures are juicier, shrink less and easier to carve than those that are