Simmering

For the district of Vienna, see Simmering (Vienna).

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water (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 steam bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).

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 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).

Japanese cuisine

In Japanese cuisine, simmering is considered one of the four essential cooking techniques.^{[citation needed]}

Chinese cuisine

Simmering with soy sauce flavored with anise and other spices is common^{[citation needed]}. Everything from eggs to tripe to tofu is often "simmered" in this way^{[citation needed]}.

American cuisine

Food prepared in a crockpot is by definition simmered. Examples include stews, chili, soups, etc.

Modern stoves

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.