Simmering is a food preparation technique by which

food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ...

s are cooked in hot liquids kept just below the boiling point of

water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...

(lower than ) and above

poaching Poaching has been defined as the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set ag ...

temperature Temperature is a physical quantity that expresses quantitatively the perceptions of hotness and coldness. Temperature is measured with a thermometer. Thermometers are calibrated in various temperature scales that historically have relied on ...

(higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature.

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 has simmered in

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulati ...

or cream instead of water is sometimes referred to as

creamed Creaming may refer to: * Creaming (chemistry), a process of separation of an emulsion * Creaming (food), several different culinary processes See also *Cream (disambiguation) Cream is a dairy product. Cream may also refer to: Art, entertai ...

. The appropriate simmering temperature is a topic of debate among

chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a k ...

s, with some contending that a simmer is as low as .

Japanese cuisine

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and ot ...

, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying.

American cuisine

Food prepared in a crockpot is simmered. Examples include stews,

chili Chili or chilli may refer to: Food * Chili pepper, the spicy fruit of plants in the genus ''Capsicum''; sometimes spelled "chilli" in the UK and "chile" in the southwestern US * Chili powder, the dried, pulverized fruit of one or more varieties ...

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

s, etc.

Bulgarian cuisine

Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples include stews,

s, Vanyas, etc.

Dutch and Flemish cuisine

Molen Emmamolen Nieuwkuijk, petroleumstel

In traditional Dutch and Flemish cuisine, less tender cuts of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quant ...

are simmered for several hours to obtain carbonade flamande. Traditionally a small flame is used, fed by burning oil. On modern stoves, the source of heat is put very low, or a simmering plate is used to diminish the heat. Usually a

cast iron Cast iron is a class of iron– carbon alloys with a carbon content more than 2%. Its usefulness derives from its relatively low melting temperature. The alloy constituents affect its color when fractured: white cast iron has carbide impu ...

pan is used with a thick bottom. The meat is ready if it can be easily torn apart into threads.

Persian cuisine

Simmering is one of the most popular styles of cooking in Iran and Afghanistan. In traditional Persian cuisine, almost all types of Persian Khoresh are simmered for several hours. That is also the case with some other Iranian dishes like Abgoosht, Bozbash, etc.

Modern stoves

Some modern gas ranges are equipped with a simmering burner, with such burners usually located at the rear of the range. Many electric ranges have a simmer setting.

Slow cookers

Slow cookers are

countertop A countertop, also counter top, counter, benchtop, worktop (British English) or kitchen bench ( Australian or New Zealand English), bunker (Scottish English) is a raised, firm, flat, and horizontal surface. They are built for work in kitchens or ...

electrical appliances used to simmer foods for hours at a time.Gisslen, W. (2011). ''Professional Cooking, 7E'' (p. 71). Hoboken, NJ: John Wiley & Sons, Inc.

References

{{Cooking Techniques Cooking techniques Culinary terminology