Simmering

Definition

Simmering is a cooking method that involves cooking food in liquid at a temperature just below boiling, where gentle bubbles rise steadily but do not break the surface vigorously.

Scientific / Technical Definition

Simmering is a culinary technique in which ingredients are cooked in a liquid heated to a temperature ranging from approximately 185 to 205 degrees Fahrenheit (85 to 96 degrees Celsius). This method allows for gentle, even cooking and is ideal for developing flavors and tenderizing ingredients.

Benefits

• Helps retain the nutrients in food due to lower cooking temperatures.
• Enhances the flavor of dishes by allowing spices and ingredients to meld.
• Suitable for tenderizing tougher cuts of meat.

Examples

• Making soups and stews
• Cooking rice or grains
• Preparing sauces

Additional Information

• effects: Simmering allows for the gradual blending of flavors and can help preserve the texture and integrity of ingredients without the violent agitation of boiling.

Related Terms

• Boiling
• Steaming
• Poaching
• Braising

References

• The Science of Simmering: Understanding Cooking Temperatures
• Simmering Vs. Boiling: Optimal Techniques in Cooking