Simmering: The Gentle Art of Controlled Heat - Section 2: What Simmering Is & Why We Do It

Technically speaking, simmering is cooking food in liquid between 180-200°F (82-93°C). But since most of us don't cook with a thermometer constantly checking our pots, we need to recognize it visually: small bubbles forming on the bottom and sides of the pot, with only occasional bubbles breaking the surface.

Unlike a rolling boil with its aggressive bubbling and steam, a simmer is gentle and steady. The surface of the liquid moves subtly, with bubbles that lazily rise and pop rather than churning vigorously.

So why do we bother with this precise level of heat? Three big reasons:

First, simmering tenderizes without destroying. Tough cuts of meat and fibrous vegetables need time for their connective tissues and cell walls to break down. At boiling temperatures, the outside of food cooks too quickly while the inside remains tough. A simmer allows heat to penetrate gradually, breaking down tough fibers without turning the exterior to mush.

Second, simmering develops flavor without losing it. Boiling can drive off delicate flavors and aromatics through aggressive evaporation. A simmer gently concentrates flavors while giving them time to meld together.

Third, simmering provides more control. You can maintain a simmer for hours with minimal adjustment, perfect for those long, slow-cooking dishes that build depth with time.