Simmering 1 article

Simmering keeps a liquid just below a full boil, with small, steady bubbles rather than vigorous rolling motion. Soups, stocks, sauces, beans and grains are often simmered because the gentler movement cooks food steadily without the agitation of hard boiling. Covered simmering limits evaporation, while uncovered simmering can reduce and concentrate a sauce or broth. Temperature control is the defining feature: the liquid remains hot enough to cook continuously but calmer than a true boil.