Simmering is a Cooking technique by which are cooked in hot liquids kept just below the boiling point of water[ Simmer definition from About.com - Culinary arts. Retrieved May 2009.] (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil.
Methods and equipments
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. The appropriate simmering temperature is a topic of debate among
, with some but not all considering that a simmer is as low as .
[The Culinary Institute of America (CIA). (2011). The Professional Chef, 9E (p. 263). Hoboken, NJ: John Wiley & Sons, Inc.]
Some modern have a simmering Kitchen stove, which may be a rear burner, supporting a steady low heat. Many electric ranges have a simmer setting.
are countertop electrical Small appliance used to cook foods at simmering temperature or somewhat lower for hours at a time.[Gisslen, W. (2011). Professional Cooking, 7E (p. 71). Hoboken, NJ: John Wiley & Sons, Inc.]
By cuisine
Japanese cuisine
In
Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying.
[Hosoi, C. (2012). Cooking Classics: Japan. A Step-by-Step Cookbook (p. 13). Singapore: Marshall Cavendish Cuisine.]
International cuisine
Food prepared in a
crockpot or slow cooker is simmered. Examples include
, chili con carne,
, etc.
Bulgarian cuisine
Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples include stews, soups, Vanyas, etc.
Dutch and Flemish cuisine
In traditional Dutch and Flemish cuisine, less tender cuts of
beef are simmered for several hours to obtain carbonade flamande. Traditionally a small flame is used, fed by burning oil, or a very low gas flame on a cooker. A cast iron pan with a thick bottom is often used in many countries. The meat is ready if it can be easily torn apart into threads.
Persian cuisine
Simmering is one of the most popular styles of cooking in Iran and Afghanistan. In traditional
Persian cuisine, almost all types of Persian
khoresh are simmered for several hours. That is also the case with some other Iranian dishes like
abgoosht,
bozbash, etc.
Jewish cuisine
Simmering is the main cooking technique used in
Sabbath stew because by
Jewish law the procedure of cooking is forbidden on
Shabbat, from Friday evening to Saturday evening. Almost every Jewish diaspora group has different versions of sabbath stews, with the common practice of bringing to the boil before Sabbath begins and then keeping the pot on a
blech covering the heat source, or other device, to heat the food.
Many Shabbat dishes are simmered overnight, without intervention from the cook, to conform to Jewish law. Such dishes include
cholent (
Ashkenazi Jews),
(
Sephardic Jews)
and
t'bit (
Iraqi Jewish).
