Water is used as a medium of cooking in which of the following methods?

All listed culinary techniques use water as the primary fluid medium to transfer heat into food: boiling cooks food at the water's full vaporization point ($100^{\circ }\text{C}$); simmering cooks food just below the boiling point ($85\text{–}95^{\circ }\text{C}$); and stewing involves slow cooking within restricted volumes of fluid.