Simmering

Simmering is a moist-heat cooking method in which food is cooked in liquid that is kept at a steady, gentle simmer. A simmer occurs at a temperature just below boiling, typically about 85–96°C (185–205°F). The surface shows small bubbles that rise slowly and break, producing steam with little vigorous agitation.

Simmering is used for stocks, soups, sauces, braises, and delicate items, as it allows flavors to meld and connective tissue to break down without the toughness that can accompany a rolling boil. It also helps prevent emulsions from breaking in certain sauces and reduces the risk of scorching.

Technique: add ingredients and liquid to a pot, bring to a brief boil if needed, then reduce heat to maintain a steady simmer. Partially cover the pot to control evaporation and foam; adjust heat to keep the bubbles gentle. Skim off foam or fat as it forms. For stocks and braises, simmer times range from 20 minutes to several hours, depending on the ingredients, with longer simmering yielding more flavor and tenderness.

Tips: higher altitude can require adjustments, as boiling points change. A wide pot promotes evaporation when you want to reduce the liquid, while a covered pot slows evaporation. Avoid stirring too vigorously during simmering, which can break up delicate ingredients or emulsions. Simmering is a foundational technique in many culinary traditions for building depth of flavor through gradual, gentle heat.