In this lesson, Chef Rob Malooly from the Culinary Institute of America discusses various cooking methods, focusing on simmering and boiling. He explains that simmering occurs at 180 degrees Fahrenheit and is ideal for gently cooking foods like potatoes and eggs, compared to boiling at 212 degrees, which creates a rapid rolling boil. The lesson also covers poaching as a slow cooking method for proteins and vegetables, demonstrating how to poach the perfect egg. Lastly, students are encouraged to practice these techniques with dishes such as poached pears and salmon.