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Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100°C (212°F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C (200°F).
Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 82°C (180°F).
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.
Food that is simmered in milk or cream instead of water is referred to as creamed.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
In Argentina, simmered water is considered essential to make mate correctly.
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- This page was last modified on 15 October 2008, at 09:57.
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