Simmering
food preparation technique
Simmering is a method of cooking in water, where the temperature is kept just below that where the water would boil.
The temperature at which this is achieved is around 95 °C (203 °F).
To bring water to the point where it simmers, you first heat the water to boiling point, which is 100 °C (212 °F), then reduce the heat so that the bubbles on top of the water have almost stopped.
