Sopa de albondigas simmering on a stove.
Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water[1] (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).
In food preparation [edit]
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 has simmered in milk or cream instead of water is referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F).[2]
Japanese cuisine [edit]
In Japanese cuisine, simmering is considered one of the four essential cooking techniques.[citation needed]
American cuisine [edit]
Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc.
Modern stoves [edit]
Some modern gas ranges are equipped with a simmering burner, with such burners usually located at the rear of the range. Many electric ranges have a simmer setting.
References [edit]
External links [edit]
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Conduction
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Convection
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Radiation
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| Wet |
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High heat
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Low heat
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Indirect heat
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| Mixed medium |
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| Non-heat |
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