What is a simmer on the stove?

A simmer on the stove refers to the cooking technique where ingredients are cooked at a lower temperature than boiling, typically between 180°F to 205°F (82°C to 96°C). It is a gentle and slow cooking method that allows flavors to develop and ingredients to become tender without boiling excessively.

When simmering on the stove, a liquid is heated until it reaches a gentle bubbling stage. At this point, it is important to maintain the heat and ensure the liquid stays at a consistent temperature to avoid boiling or scorching.

Simmering is commonly used for preparing soups, stews, sauces, and braised dishes. It allows for thorough cooking and melding of flavors over an extended period. This technique is ideal for tougher cuts of meat that require longer cooking times to become tender.

Simmering also allows for skimming off impurities and reducing the liquid's volume. By simmering uncovered, moisture evaporates gradually, leading to concentration of flavors and creating a thicker consistency.

Simmering is a versatile cooking method that can be adjusted depending on the desired outcome. It is often contrasted with boiling, where ingredients are rapidly cooked at high temperatures. Overall, simmering helps to create flavorful and well-cooked dishes by gently cooking ingredients while preserving their taste and texture.