Simmering
Cooking liquid at temperature just below boiling, with small bubbles occasionally breaking the surface. Gentle cooking method for tender results.
When to Use This Technique
- Cooking soups and stews
- Braising tough cuts of meat
- Cooking grains like rice
- Making sauces that need to thicken
- Poaching eggs or fish
Temperature Guide
Temperature Range
185-205°F (85-96°C) - just below boiling point
Visual Cue
Small bubbles rise from bottom, break gently at surface. Liquid moves but doesn't roll
Readiness Test
Occasional small bubble breaks surface every 2-3 seconds
Step-by-Step Instructions
Bring liquid to a boil over high heat
Tip
Start high to reach temperature quickly
Reduce heat to medium-low or low
Tip
Adjust heat source to maintain gentle bubbling
Look for small bubbles occasionally breaking surface
Tip
Surface should move gently with occasional small bubbles
Common Mistake
Boiling instead of simmering makes meat tough and liquid evaporate too fast
Cover partially or fully based on recipe
Tip
Partial cover for reducing liquids, full cover for maintaining liquid level
Monitor and adjust heat to maintain steady simmer
Tip
Check every 15-20 minutes and adjust heat as needed
Visual Cues to Look For
- Gentle simmer: Few bubbles, mostly at edges, surface barely moving
- Moderate simmer: Regular small bubbles across surface, gentle movement
- Vigorous simmer: Many bubbles, liquid moving, but not rolling boil
- Steam rises but not aggressively
- Liquid level drops slowly over time
Regional Variations
Asian Braising
Often starts with high heat sear, then long slow simmer with aromatics. Lid always on.
European Stewing
Lower temperature, longer time. Partial lid to allow reduction. Wine often included.
Equipment Needed
- Pot with lid
- Heat source with good temperature control
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
Varies by recipe
Category
Moist Heat Cooking