what is a simmer

Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature. It is a method of cooking that uses moderate heat to gently soften foods while slowly combining seasonings and ingredients. Simmering occurs between about 185 to 205ºF (85 to 96ºC), and it's often used for soups, stews, and slow-cooking meat. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82°C or 180°F. Simmering is a gentler method than boiling and is ideal for delicate foods that might break apart in a rapid boil