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Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...
Simmering not only develops the maximum possible flavor, but also allows impurities to collect at the top and be skimmed off periodically as the sauce cooks. Boiling would diffuse the impurities into the liquid and result in a bitter taste and unclear stock. [3] Broths are also simmered rather than boiled, and for the same reasons. [3]: 304–5
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
As soon as the liquid starts boiling, reduce the temperature until the liquid is gently simmering. Charlyne Mattox/Country Living. Cook, partially covered, until the internal temperature on an ...
Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a hot plate. Saucepans are round, vertical-walled vessels used for simmering or boiling. Saucepans generally have one long handle.
Steaming reduces vitamin C by 15%, and boiling reduces it by 25%. [14] Steaming, compared to boiling, showed 42% higher amount of glucosinolates in broccoli cooked for medium firmness. [15] Phenolic compounds with antioxidant properties have been found to retain significantly better through steaming than through boiling or microwaving. [16]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Coddling – food is heated in water kept just below the boiling point. Infusion – the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as water or alcohol, so as to impart flavor into the liquid. Poaching – process of gently simmering food in liquid, generally milk, stock, or wine.