What is the difference between boiling and simmering?

Boiling and simmering are both methods of heating liquids, but they differ in the intensity of the heat and the resulting activity of the liquid:

Boiling:

* Heat: Water boils at 212°F (100°C). Boiling requires a high heat setting to reach this temperature and maintain it.

* Activity: The liquid is rapidly moving with large bubbles rising to the surface. This vigorous movement creates a rolling motion in the pot.

* Purpose:

* To cook food quickly: Boiling is ideal for cooking pasta, vegetables, or eggs quickly.

* To reduce liquids: Boiling can be used to reduce sauces or soups to a thicker consistency.

Simmering:

* Heat: Simmering occurs at a lower temperature than boiling, typically between 180°F to 200°F (82°C to 93°C).

* Activity: The liquid is gently moving with smaller bubbles forming at the bottom and slowly rising to the surface. The motion is calmer and less vigorous than boiling.

* Purpose:

* To cook food slowly and gently: Simmering is ideal for tenderizing tougher meats, cooking soups and stews, or cooking delicate dishes.

* To infuse flavors: Simmering allows flavors to develop and meld slowly.

Here's a simple analogy:

* Boiling: Think of a boiling pot like a bubbling volcano, with intense heat and a lot of activity.

* Simmering: Think of a simmering pot like a gentle stream, with a calm, steady heat and a low, even simmer.

Key Takeaways:

* Boiling is faster and more intense.

* Simmering is slower and gentler.

* Choose boiling for quick cooking or reduction.

* Choose simmering for slow, gentle cooking and flavor infusion.