Simmering is afood preparation technique by whichfoods are cooked in hot liquids kept just below theboiling point ofwater^[1] (lower than 100 °C or 212 °F) and abovepoachingtemperature (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, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove).

Simmering ensures gentler treatment thanboiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered inmilk or cream instead of water is sometimes referred to ascreamed. The appropriate simmering temperature is a topic of debate amongchefs, with some contending that a simmer is as low as 82 °C or 180 °F.^[2]

Some moderngas ranges are equipped with a simmering burner, with such burners usually located at the rear of the range. Manyelectric ranges have a simmer setting.

Slow cookers arecountertop electricalappliances used to simmer foods for hours at a time.^[3]

InJapanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying.^[4]

Food prepared in acrockpot is simmered. Examples includestews,chili,soups, etc.

Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples includestews,soups, Vanyas, etc.

In traditional Dutch and Flemish cuisine, less tender cuts ofbeef are simmered for several hours to obtaincarbonade 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 acast iron pan is used with a thick bottom. The meat is ready if it can be easily torn apart into threads.^[5]

Simmering is one of the most popular styles of cooking in Iran and Afghanistan. In traditionalPersian cuisine, almost all types of PersianKhoresh are simmered for several hours. That is also the case with some other Iranian dishes likeAbgoosht,Bozbash, etc.

Simmering is the main cooking technique used inShabbat stews because byJewish law cooking is forbidden onShabbat. Almost every Jewish diaspora group has had different versions of sabbath stews, with the common practice of boiling before Sabbath begins and then keeping the pot on ablech or other device to heat the food.^[6] Many Shabbat dishes are simmered overnight to conform to Jewish law, includingcholent (Ashkenazi Jewish),^[7]hamin (Sepharadi Jewish)^[6] andt'bit (Iraqi Jewish).^[8]

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