Technique: Boil vs. Simmer
Boiling and simmer are two essential cooking techniques and the terms have specific meanings in terms of temperature – which can be very important depending upon what is being cooked.
Boiling is a moist-heat cooking method that uses hot liquid (about 212°F) to cook submerged foods. The liquid bubbles vigorously and produces steam. The activity of the liquid and high temperature can break down items (such as root vegetables) quickly.