Simmering

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 ?C (212 ?F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94 ?C or 200 ?F.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Simmering ensures gentler treatment than boiling to prevent toughening and prevent food from breaking up. Simmering is usually a rapid and efficient method of cooking.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Cooking: Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort ...

Food: Food is any substance consumed by living organisms, including liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin....

Water: :This article focuses on water as it is experienced in everyday life. See water (molecule) for information on the chemical and physical properties of pure water (H2O, hydrogen oxide)....