Unlike boiling, where food is cooked in rapidly moving liquid, simmering is a cooking process where food is cooked in liquid that is just below boiling point, never less than 82 °C. Simmering is characterized by gently rising bubbles that barely break the surface.

When boiling or simmering food, it is important to establish if the food should be placed into cold or hot liquid.

Many food dishes specially rice, soup and stews are first brought to a boil and then simmered for the remainder of the heating time.

Simmering is the stage just before boiling. It is soft, relaxed and small. Simmering is preferred over boiling in many cases because it its more gentle and will usually not physically damage the food. Also, foods will not overcook as quickly as they do when boiled.

Careful simmering is required when making a consommé and for the despumation of sauces.

When simmering food, it is usual to bring the contents of the saucepan to the boil and immediately lower the heat to a suitable setting.

Popular articles

  • Iodine roles in human body - Iodine is a component of the thyroid hormones thyroxine and triiodothyronine, which help regulate cell activities. It is through the diverse actions of thy...
  • Antimicrobial packaging - The antimicrobial polymeric materials were first introduced to protect biomedical devices from microbial contamination in Japan. Antimicrobial packaging pr...
  • Crotonian Medical School - The date of the founding of the Crotonian Medical School is not known, but as early as the sixth century BC, it had achieved an excellent reputation. Herod...