Simmer

Simmer is a food preparation technique where food is cooked in liquid, or just below boiling point for a prolonged period of time. The simmering process is gentler than boiling, and is often used to cook delicate items, or to extract flavors.

Process

Simmering is usually performed at a temperature range of about 85–95 °C (185–203 °F). At this temperature, most of the water is at a low simmer, with some bubbles breaking the surface. This temperature is lower than boiling, where large bubbles break the surface and the whole of the liquid is heated to boiling point.

Simmering can be used to cook a variety of foods. It is often used for soups, stews, and sauces. It is also used for slow-cooked meats and poultry, where the low temperature allows the meat to cook slowly and become tender.

Advantages

Simmering has several advantages over other cooking methods. It allows for the slow and even cooking of food, which can help to preserve the flavor and texture of the ingredients. It also allows for the extraction of flavors from ingredients, such as herbs and spices, which can enhance the taste of the dish.

Disadvantages

While simmering has many advantages, it also has some disadvantages. It can take a long time to cook food by simmering, especially for larger pieces of meat. It also requires constant attention to ensure that the food does not burn or stick to the bottom of the pot.

See also

• Boiling
• Braising
• Poaching (cooking)
• Stewing

Simmer Resources
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