Simmering

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Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water^[1] (at average sea level air pressure), 100°C (212°F) and higher than poaching. To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94°C (200°F).

Contents 1 In food preparation 1.1 Japanese cuisine 1.2 Argentinian cuisine 2 See also 3 References 4 External links

[edit] In food preparation

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 is simmered in milk or cream instead of water is referred to as creamed. Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 82°C (180°F).

[edit] Japanese cuisine

In Japanese cuisine, simmering is considered one of the four essential cooking techniques.

[edit] Argentinian cuisine

In Argentina, simmered water is considered essential to make mate correctly.

[edit] See also

[edit] References

[edit] External links

Wikibooks Cookbook has a recipe/module on Simmering

v • d • e Cooking techniques Dry Conduction Dry roasting · Grilling (la Plancha) · Hot salt frying · Hot sand frying · Searing Convection Baking · Grill Roasting · Roasting (modern) · Smoking Radiation Charbroiling · Broiling · Grilling (gridiron) · Toasting · Roasting (traditional) · Rotisserie Wet High heat Blanching · Boiling · Decoction · Parboiling Low heat Coddling · Creaming · Infusion · Poaching · Simmering · Slow cooker · Steeping · Stewing Indirect heat Bain-marie · Double boiling · Double steaming · Steaming · Sous-vide Fat-based High heat Browning · Deep frying · Pan frying · Sautéing · Stir frying (bao) · Shallow frying Low heat Caramelizing · Gentle frying · Sweating Mixed Medium Barbecuing · Braising · Griddling · Stir frying (chao) Device-based Clay pot cooking · Earth oven · Microwaving · Pressure cooking · Pressure frying · Roman oven/Tandoor · Vacuum flask/Haybox cooking Non-heat Pickling · Souring · Fermentation See also Food preparation · Food preservation · Food safety

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