Simmering

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For the district of Vienna, see Simmering (Vienna).

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Meatball Soup simmering on a stove.

Simmering is a food preparation technique in which foods are cooked in hot liquids
kept just below the boiling point of water[1] (which is 100 C or 212 F at average
sea level air pressure), but higher than poaching temperature. To keep a pot
simmering, one brings it to a boil and then reduces the heat to a point where the
formation of bubbles has almost ceased, typically a water temperature of about 94
C (200 F) at sea level.

Contents [hide]
1 In food preparation
1.1 Japanese cuisine
1.2 American cuisine
1.3 Bulgarian cuisine
1.4 Dutch and Flemish cuisine
1.5 Modern stoves
1.6 Slow cookers
2 References
3 External links
In food preparation[edit]
Simmering ensures gentler treatment than boiling to prevent food from toughening
andor breaking up. Simmering is usually a rapid and efficient method of cooking.
Food that has simmered in milk or cream instead of water is sometimes referred to
as creamed. The appropriate simmering temperature is a topic of debate among chefs,
with some contending that a simmer is as low as 82 C (180 F).[2]

Japanese cuisine[edit]
In Japanese cuisine, simmering is considered one of the four essential cooking
techniques.[citation needed]

American cuisine[edit]
Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc.

Bulgarian cuisine[edit]
Bulgarian traditional food, especially tender meat dishes are often simmered for
extended periods of time. Examples include stews, soups, Vanyas, etc.

Dutch and Flemish cuisine[edit]

Typical Dutch burner for simmering meat

In traditional Dutch and Flemish cuisine, less tender cuts of beef are simmered for
several hours to obtain Carbonade flamande. Traditionally a small flame is used,
fed by burning oil. On modern stoves, the source of heat is put very low, or a
simmering plate is used to diminish the heat. Usually a cast iron pan is used with
a thick bottom. The meat is ready if it can be easily torn apart into threads. [3]

Modern stoves[edit]
Some modern gas ranges are equipped with a simmering burner, with such burners
usually located at the rear of the range. Many electric ranges have a simmer
setting.
Slow cookers[edit]
Slow cookers are countertop electrical appliances used to simmer foods for hours at
a time.[4]

References[edit]
Jump up ^ Simmer definition from About.com - Culinary arts. Retrieved May 2009.
Jump up ^ The Professional Chef (9th edition). John Wiley & Sons Inc. 2011. pp. 263
et seq. ISBN 978-0-470-42135-2.
Jump up ^ Simmering meat. Retrieved 1 June 2015.
Jump up ^ Gisslen, Wayne (2011). Professional cooking, 7th ed., John Wiley & Sons,
Inc. p. 71
External links[edit]
Wikibooks Cookbook has a recipemodule on
Simmering
[hide] v t e
Cooking techniques
List of cooking techniques
Dry
Conduction
Dry roasting Hot salt frying Searing
Convection
Baking Roasting (modern) Smoking
Radiation
Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet
High heat
Blanching Boiling Decoction Parboiling Shocking
Low heat
Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Steeping
Stewing
Indirect heat
Bain-marie (Double boiling) Sous-vide Double steaming Steaming
Fat-based
High heat
Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying
(bao) Sauting
Low heat
Gentle frying Sweating
Mixed medium
Barbecuing Braising Flamb Fricassee Indirect grillingPlank cooking Stir frying
(chao)
Device-based
Air frying Microwaving Pressure cooking Pressure frying Thermal cooking
Non-heat
Curing Fermenting Pickling Souring
See also
List of cooking appliances List of cooking vessels Outdoor cooking Food preparation
Food preservation Food safety
Foodlogo2.svg Food portal Goblet Glass (Banquet).svg Drink portal Category Category
Commons page Commons Wikibooks page Cookbook WikiProject WikiProject

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