Simmer
Gently cooking food in lightly bubbling liquid.
What are the fundamentals of simmering?
Simmering is a cooking technique where food is cooked in lightly bubbling liquid at a temperature range between 180-212°F/82-100°C (at sea level).
Water is a consistent and dependent temperature regulator. A gentle simmer (small bubbles — not a rolling ) ensures your food cooks within a predictable temperature range.
Simmering is a means of evaporation while using an uncovered pan or pot, which will concentrate the flavors of a liquid. See .
🍳 Kitchen Tool: Pot
🔥 Heat Type: Conduction w/ water
🌡️ Temperature: <180-212°F/82-100°C
🧪 Food Reaction(s):
Example Foods
Teriyaki sauce
Vodka sauce
Ragu bolognese
Simmer in action
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