Simmering is a

food preparation {{catexp, articles about specific foodstuffs. See :Food and drink for more general topics relating to food. Food watchlist articles ...

technique by which

food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

s are cooked in hot liquids kept just below the

boiling point The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding envi ...

water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...

(lower than ) and above

poaching Poaching is 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 against the huntin ...

temperature Temperature is a physical quantity that quantitatively expresses the attribute of hotness or coldness. Temperature is measurement, measured with a thermometer. It reflects the average kinetic energy of the vibrating and colliding atoms making ...

(higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil.

Methods and equipments

Simmering ensures gentler treatment than

boiling Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to ...

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 lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among

chef A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the di ...

s, with some but not all considering that a simmer is as low as . Some modern gas ranges have a simmering burner, which may be a rear burner, supporting a steady low heat. Many

electric ranges An electric stove, electric cooker or electric range is a stove with an integrated Heating element, electrical heating device to cooking, cook and baking, bake. Electric stoves became popular as replacements for solid-fuel (wood or coal) stoves w ...

have a simmer setting. Slow cookers are countertop electrical appliances used to cook foods at simmering temperature or somewhat lower for hours at a time.

By cuisine

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 language, Japanese: ) is based on rice with m ...

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

International cuisine

Food prepared in a crockpot or slow cooker is simmered. Examples include

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

s, chili con carne,

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

s, etc.

Bulgarian cuisine

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

Dutch and Flemish cuisine

In traditional Dutch and Flemish cuisine, less tender cuts of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

are simmered for several hours to obtain carbonade flamande. Traditionally a small flame is used, fed by burning oil, or a very low gas flame on a cooker. A

cast iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...

pan with a thick bottom is often used in many countries. 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.

Jewish cuisine

Simmering is the main cooking technique used in Shabbat stews because by Jewish law the procedure of cooking is forbidden on

Shabbat Shabbat (, , or ; , , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazi Hebrew, Ashkenazim, is Judaism's day of rest on the seventh day of the seven-day week, week—i.e., Friday prayer, Friday–Saturday. On this day, religious Jews ...

, from Friday evening to Saturday evening. Almost every Jewish diaspora group has different versions of sabbath stews, with the common practice of bringing to the boil before Sabbath begins and then keeping the pot on a blech covering the heat source, or other device, to heat the food. Many Shabbat dishes are simmered overnight, without intervention from the cook, to conform to Jewish law. Such dishes include '' cholent'' ( Ashkenazi Jewish), '' hamin'' ( Sepharadi Jewish) and ''t'bit'' ( Iraqi Jewish).

References

{{Authority control Cooking techniques Culinary terminology