What is the meaning of simmer mean in cooking?

In cooking, the verb "simmer" refers to the process of cooking food in a liquid at a temperature below boiling but hot enough to continue the cooking process. It involves maintaining the liquid just below the boiling point, usually between 185°F (85°C) and 194°F (90°C), at which point small bubbles may start to form on the surface or around the edges of the pot but do not rise rapidly to the surface. Here's a detailed explanation:

1. Temperature:

Simmering occurs at a lower temperature than boiling. While boiling happens at around 212°F (100°C) at sea level, simmering stays slightly below that, typically between 185°F (85°C) and 194°F (90°C).

2. Gentle Heat and Bubbles:

Simmering is achieved by keeping the liquid hot enough that small bubbles form slowly and rise gently to the surface. These bubbles may form sporadically or continuously around the edges or the bottom of the pot, but they do not cause vigorous boiling or violent bubbling. The liquid might show a slight movement but not rapid agitation.

3. Partial Covering:

To maintain a simmer, you usually cover the pot partially or keep it uncovered slightly. This allows some steam to escape, preventing the temperature from rising too high and causing a boil.

4. Duration:

Simmering can be sustained for a longer period compared to boiling. Depending on the recipe, dishes like stews, soups, sauces, or braising liquids may simmer for anywhere from a few minutes to several hours to develop flavors and tenderize ingredients.

5. Flavor Development and Tenderization:

Simmering allows for a gradual and even cooking process. Extended simmering helps release flavors from ingredients, especially when using bones, herbs, vegetables, or seasonings. It also tenderizes tougher cuts of meat or vegetables by breaking down connective tissues.

6. Ideal for Delicate Foods:

Simmering is often preferred when cooking delicate foods that might overcook or break down too quickly if subjected to higher temperatures, such as fish, seafood, some vegetables, or certain desserts.

7. Thicker Liquids or Sauces:

Simmering is effective for thickening liquids and sauces due to the evaporation of water and concentration of flavors. When sauces or soups are simmered, the liquid slowly reduces, resulting in a thicker consistency.

Remember, simmering is not the same as boiling, which is a more intense cooking method involving vigorous bubbling throughout the liquid. Each cooking technique is used depending on the desired outcome or recipe requirements.