Simmering
Simmering is a gentle cooking method that involves heating food in liquid at a temperature just below the boiling point. The liquid is held at 185-205°F, which is hot enough to cook the food thoroughly but without the vigorous bubbling of an outright boil. This technique infuses ingredients with delicate flavor and retains their shape and texture. Simmering is ideal for braises, stews, soups, and sauces as it tenderizes meats, softens vegetables, and melds flavors. The lower temperature prevents proteins from toughening and allows connective tissues to break down into gelatin. Compared to boiling, simmering cooks food more gradually so seasons can fully permeate. Delicate seafood, dumplings, and eggs are often simmered gently to prevent overcooking. Achieving the perfect lazy bubbles requires regulating stovetop heat. Once mastered, simmering is one of the most flexible cooking techniques for creating comforting, flavorful dishes.
