Simmering

Simmering cooks food in a liquid held just below the boiling point, roughly between 71 and 99 degrees Celsius depending on how a given kitchen defines the term, so the liquid shows only gentle, occasional bubbling rather than the vigorous rolling motion of a full boil. Cooks typically bring a liquid to a boil first and then lower the heat to reach and hold this gentler range. Because it treats food more gently than boiling, simmering suits delicate ingredients and long, slow cooking where a hard boil would toughen meat or break food apart, and the exact temperature cooks call a simmer varies somewhat by tradition and dish.