Simmering

Simmering is heating of foods in a liquid, such as water or stock, at a temperature that causes the liquid to bubble gently, just below the boil, around 85 to 95 degrees Celsius. This gentle heat tenderizes tough cuts, melds flavours in soups and stews, and cooks delicate foods without breaking them apart. Holding a steady simmer, rather than a rolling boil, gives clearer stocks and more tender results. It is the soul of slow cooking. Master it for better stews and stocks.