Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a level that just barely keeps the water bubbling.
Process[edit | edit source]
The process of simmering involves heating a liquid to a temperature between 85–95 °C (185–203 °F), below its boiling point, and then maintaining that temperature. This is typically done by adjusting the heat source to a lower setting. The liquid should be kept at a steady temperature, with small bubbles rising to the surface at a slow, steady rate.
Simmering is often used to cook proteins, such as meats and poultry, in a flavorful liquid or to reduce sauces. It is also used in the preparation of soups, stews, and other dishes that require long, slow cooking.
Advantages[edit | edit source]
Simmering has several advantages over other cooking methods. It allows for the slow and even cooking of food, which can enhance flavor and texture. It also helps to tenderize tougher cuts of meat and to infuse the food with the flavors of the cooking liquid.
See also[edit | edit source]
References[edit | edit source]
Simmering Resources | |
---|---|
|
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD's Wellness Encyclopedia |
Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD