Simmering
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Simmering
Simmering (pronunciation: /ˈsɪmərɪŋ/) 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.
Etymology
The term "simmer" comes from the Middle English simperen, which means "to simmer". It is believed to be a variant of simper, which means "to simmer" in Old English.
Related Terms
- Boiling: A method of cooking where the liquid is heated to its boiling point and kept there for the duration of cooking.
- Poaching: A type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
- Braising: A combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid.
- Stewing: A cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), and the ingredient or food is simmered in liquid.
See Also
External links
- Medical encyclopedia article on Simmering
- Wikipedia's article - Simmering
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