what temp is simmer

Simmering is a cooking technique that involves cooking a liquid just below the boiling point, with a range of around 185°F to 205°F. 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 usually a rapid and efficient method of cooking, and it is often used for soups, stews, and slow-cooking meat. To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up.