What are the fundamentals of simmering?

Simmering is a cooking technique where food is cooked in lightly bubbling liquid at a temperature range between 180-212°F/82-100°C (at sea level).

• Water is a consistent and dependent temperature regulator. A gentle simmer (small bubbles — not a rolling boil) ensures your food cooks within a predictable temperature range.

Simmering is a means of evaporation while using an uncovered pan or pot, which will concentrate the flavors of a liquid. See reducing.

🍳 Kitchen Tool: Pot

🔥 Heat Type: Conduction w/ water

🌡️ Temperature: <180-212°F/82-100°C

🧪 Food Reaction(s): Dehydration Caramelization Coagulation

Example Foods

• Teriyaki sauce
• Vodka sauce
• Ragu bolognese