Simmer
Simmer
Simmer (/ˈsɪmər/), from the Middle English simperen, meaning to cook gently or to be on the point of boiling, is a cooking technique that involves maintaining a liquid at just below boiling point, typically used in the preparation of soups, stews, and sauces.
Definition
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. The simmering point of a liquid is often considered as 85 to 95 °C (185 to 203 °F).
Usage
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed.
Related Terms
- Boiling: A method of cooking where the temperature is higher and the liquid bubbles.
- Poaching: A cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
- Stewing: A cooking process that uses a slow, simmering process to cook food in a covered pot.
Etymology
The term "simmer" originated in the 17th century, derived from the Middle English simperen, which means "to cook gently". It is believed to be a variant of the term "seethe", which means to boil.
External links
- Medical encyclopedia article on Simmer
- Wikipedia's article - Simmer
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