Simmering

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Sopa de albondigas simmering on a stove.

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water[1] (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 point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).

In food preparation[edit]

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 or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F).[2]

Japanese cuisine[edit]

In Japanese cuisine, simmering is considered one of the four essential cooking techniques.[citation needed]

American cuisine[edit]

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

Modern stoves[edit]

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.

References[edit]

  1. ^ Simmer definition from About.com - Culinary arts. Retrieved May 2009.
  2. ^ The Professional Chef (9th edition). John Wiley & Sons Inc. 2011. pp. 263 et seq. ISBN 978-0-470-42135-2. 

External links[edit]