What does “bring to a simmer” mean?
When you’re cooking, you’ll often come across the instruction to “bring to a simmer.” But what does that actually mean?
Simmering is a cooking technique in which food is cooked in hot liquid, just below the boiling point. This allows the flavors to meld together and results in a dish that’s both evenly cooked and full of flavor.
Answers ( 2 )
When it comes to cooking, there are a lot of different terms that can be confusing for those who are just starting out. One of those terms is “bring to a simmer.” So, what does bring to a simmer mean?
In general, when you’re bringing something to a simmer, you’re heating it until it’s just below the point of boiling. The key difference between boiling and simmering is that boiling is when everything in the pot is vigorously bubbling, while simmering is when there are only a few bubbles rising to the surface.
So why would you want to bring something to a simmer? Well, depending on what you’re cooking, it can help to ensure that your food cooks evenly or doesn’t get overcooked.
Bringing something to a simmer is an important cooking technique used to heat up liquids, sauces, and other dishes. A simmer is defined as heating a liquid at a temperature between 180°F and 205°F (82°C–96°C). This temperature range allows the liquid to remain below boiling point, where it will produce small bubbles that slowly rise from the bottom of the pan.
Simmering food for extended periods of time helps develop flavors, intensify colors, tenderize meats and break down tougher vegetables like celery or carrots. It’s commonly used for making soups, stews and braises; reducing sauces; poaching eggs; preparing stocks; and even cooking root vegetables like potatoes or beets. Simmering should also be done with caution — if heated too high it can cause liquids to evaporate quickly or lead to scorching.