Simmering is a moist-heat cooking method in which food is cooked in liquid just below a full boil. The liquid shows gentle, steady bubbles rising to the surface, with less movement than a rolling boil. Simmering provides controlled heat for stocks, soups, sauces, beans, braises and other preparations that benefit from gradual cooking.
A simmer has small bubbles rising intermittently or steadily, while the surface moves gently. A full boil has vigorous bubbling across the surface. The exact liquid temperature varies with altitude, composition and pressure, so visual control is often more useful than relying on one fixed temperature.
Simmering uses gentle bubbling below a full boil. Boiling produces vigorous bubbles throughout the liquid. A rolling boil is useful for pasta and some vegetables, while a gentler simmer is often preferred for stock, delicate proteins and long-cooked preparations.
Chef’s tip: Bring the liquid up to temperature, then reduce the heat until the surface moves gently. Adjust the burner as ingredients are added, since a large or cold addition can temporarily stop the simmer.
Key distinction: A simmer is defined by gentle, controlled bubbling, not by a universal temperature range.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
