Glossary Term: Simmering

Simmering Definition:

Simmering is a method of cooking food gently in liquid at a temperature just below boiling, where small bubbles lightly break the surface.

Simmering Key Concepts:

• Temperature: The temperature of the simmering water is typically 185–205°F (85–96°C).
• Gentle Cooking: Prevents toughening proteins or breaking delicate ingredients.
• Applications: Soups, stews, stocks, sauces, and root vegetables (potatoes, yams, and sweet potatoes).
• Flavor Extraction: Draws out depth without over-reduction.
• Consistency: Maintains stable, controllable cooking without violent bubbling.

What it Does Not Mean

• Not boiling; boiling is too vigorous and can damage food texture.
• Differs from poaching, which is even gentler (160–180°F / 71–82°C).

Contextual Usage

• “The stew was left to simmering for two hours, developing a rich depth of flavor.”
• “Always simmering stock instead of boiling to keep the ingredients from agitating and clouding the stock.”

Related Terms

• Boiling
• Poaching
• Stock-making