Slowsimmered

Slowsimmered is a culinary term used to describe foods cooked at a low simmer for an extended period to develop flavor and tenderize ingredients. Although not a formal classification, the phrase appears in recipes and product descriptions to signal long, gentle cooking. It is commonly applied to soups, stews, braises, and sauces.

Technique involves browning flavors first, then adding liquid and maintaining a steady simmer just below boiling. Temperatures are typically around 82–96°C (180–205°F). Times vary: tougher meats or dried beans may need several hours, while vegetables and many sauces require less. A heavy pot or Dutch oven with a snug lid helps heat distribution and moisture retention.

Outcomes include breakdown of connective tissue, deeper flavor, and a smoother texture from gradual reduction. The approach often yields concentrated sauces as evaporated liquid thickens the dish. It can be more energy-efficient than high-temperature cooking in long sessions, but it demands time and occasional attention to prevent scorching or over-reduction.

Relation to other methods: slowsimmered overlaps with braising and stewing, distinguished mainly by moisture level and whether the vessel is covered. It sits alongside quick simmering and other low-heat techniques as a way to build depth with minimal intervention once underway.