Simmering

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This article is about the cooking technique. For other uses, see Simmering (disambiguation).

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). 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 or 200 °F.

Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 180°F. If you are in culinary school or a professional kitchen, you should always use the chef's definition of simmering.

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.

In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).

In Argentina, simmering is considered the essential method to heat the water to experience "mate" in the perfect quality to taste the flavor of this worldwide known Argentinian tradition.