Technique: Boil vs. Simmer

By Edible Memphis / Photography By Justin Fox Burks | April 19, 2017
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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

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.

Simmering

Simmering is also a moist-heat cooking method, but the temperature is lower than boiling (about 185°–205°F). The liquid shimmers a bit and there may be a few, small bubbles around the edge of the pot or ingredients. Simmering is gentler on fragile items such as fish.

Article from Edible Memphis at http://ediblememphis.ediblecommunities.com/recipes/technique-boil-vs-simmer
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