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Simmering is a moist-heat cooking method wherein food is cooked in liquid at 185° to 200°F. Unsure if you’re doing it right? Here are a few tips:
1. To tell the difference between simmering and boiling, closely watch the bubbles being produced. When small bubbles gently rise to the surface, this is simmering. Boiling, on the other hand, is characterized by vigorous bubbles.
2. Simmering involves first bringing the liquid to a boil, then lowering the heat and simmering for a longer period of time.
3. Simmer stews with tougher cuts of meat to ensure a tastier, more tender product.
4. Reduce sauces by simmering instead of boiling. This prevents it from burning and sticking to the pan.
5. Prepare stocks by simmering so that fats and oils float to the surface and can be skimmed off.
Ready to try simmering? We recommend this recipe: Pork Tenderloin Teriyaki with Wasabi Aioli
Photography by Patrick Martires; original text appeared in “Back to Basics” which was published in the June 2013 issue of Yummy magazine
