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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 ...
The appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting. Searing does not cause caramelization, which affects only sugars, or simple carbohydrates; the Maillard reaction involves reactions between amino acids and some sugars. [3]
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
The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which food is not directly exposed to steam, or pressure cooking, which uses a sealed vessel but is capable of pressure steaming or submerging. [citation needed] Such cooking is ...
Dashi is a family of stocks in Japanese cooking, typically made by briefly simmering a variety of kelp called kombu in nearly boiling water, often with other ingredients such as katsuobushi or shiitake. Myeolchi yuksu is a stock in Korean cooking made by briefly cooking dried anchovies with kelp in nearly boiling water.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
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.
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 ...