Simmering

Simmering vegetables

About simmering

Simmering is a cooking method in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. 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).

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.