Simmer means to cook a liquid just below its boiling point, typically between about 185°F and 205°F (85°C to 96°C). It involves gentle bubbling with small bubbles rising slowly to the surface, as opposed to a rapid boil. Simmering is used for cooking foods slowly and gently to tenderize ingredients and meld flavors without breaking them apart, commonly used for soups, stews, sauces, and braises.
Key characteristics of simmering:
- Heat is moderate, below boiling point.
- Small, gentle bubbles appear on the surface.
- Slow release of steam.
- Gentle movement without vigorous boiling.
- Ideal for delicate foods and slow cooking.
This technique lets flavors combine slowly and helps tenderize tougher cuts of meat or mix seasonings gradually.
