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Simmering
What is Simmering?
Simmering is a cooking method that brings the liquid of a dish to just below the boiling point over lower heat. This method uses moderate heat to soften foods slowly over time, before gradually adding seasonings and other ingredients to the dish. Simmering allows food to maintain its structure and deepens flavours, delivering a more tender final dish. This method of cooking has typically been used for soups, stews, cooking grains like rice or barley and slow cooking meat. Simmering is also commonly used when cooking meat, allowing rough cuts to cook slowly, maintaining their moisture and tenderness.
How is Simmering used?
Simmering can be used to cook a number of proteins, including meat and fish, as well as making a delicious broth. This method involves cooking a liquid below the boiling point, ranging anywhere from 185°F to 205°F (85 °C to 96°C). A simmer also incorporates more flavours while the ingredients are cooking slowly.
The first step to creating an ideal simmer is to boil water on a stovetop on moderate heat. Once the pot begins to simmer, ingredients can then be added in to slow cook. It is important, however, to monitor the temperature to prevent the simmer from becoming a boil. This method is great for cooking meat, rendering it moist and tender.
Benefits of Simmering
A simmer creates an ideal environment for delicate foods that would otherwise break apart with a rapid boil, and can be used for meats, vegetables, soups, and more. This cooking technique is an easy way to add flavour to a dish while it’s cooked slowly and evenly. A simmer not only helps food absorb the seasoned liquid, but allows ingredients to contribute flavours of their own throughout the cooking process. This method ensures the structure of food is maintained, without drying or hardening it (unlike boiling). A simmer is designed to deliver a tender and flavourful final dish, and is versatile enough to be used for a variety of recipes.
