On Friday, July 20, 2018 at 10:40:57 PM UTC-4, wrote:

> There's a 15° difference in poaching and simmering. Poaching is at 160°
> whereas simmering is at 185°. I'd just continue poaching, without a lid
> on the pot. You've stated you got good results with that method so that's
> what I'd stick with.


I messed around a bit, experimented some. I read that for poaching it's good to have the water itself at 190, but the inside of the chicken meat when done should read about 165. I would probably not be alarmed with 160. Anyway, whatever method I use it comes out different every time. The chicken breasts are always around the same size. I tried the lidless method a few times and it didn't seem to work. That does not mean you are wrong though.. I think it's the dials, they are not rigid. Like if you put it a #5, it might really be closer to #4, or higher if you twist the dial a hair that way. So I guess it's never perfect, that's why I bought the thermometer, never had one before. Also, got two of them, cheap, in case one was off. I appreciate your response. I am thinking about using the same method with a shorter cooking time to poach some cod next week. I eat the same thing 6 days in a row. Good stuff. So I will poach the cod - never done it before - then put in the fridge, and each day remove a bit of it for a nice salad with all sorts of veggies and a nice fatty yogurt, olive oil, and lemon with mint sauce I sometimes make. Anyway, I like the idea of ultra simple cooking, making things separately then throwing them together, and not spicing anything till you're ready to eat it. I have been doing this a lot lately and I like the concept. So I will be using poaching a lot for that reason. Thanks again.