Simmering

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Long-simmered Moroccan short ribs.

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).

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).

Japanese cuisine

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

Argentinian cuisine

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

Chinese cuisine

Simmering with soy sauce flavored with anise and other spices is common. Everything from eggs to tripe to tofu are often "simmered" in this way.

American cuisine

Crockpot dishes are "simmered" by definition. Examples include stews, chili, soups, etc.

Modern Stoves

Some modern gas stoves have a simmerer burner on them.

See also

Food portal

References

External links

Wikibooks Cookbook has a recipe/module on Simmering

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