- temperature just below the boiling point; "the stew remained at a simmer for hours"
- boil slowly at low temperature; "simmer the sauce"; "simmering water"
- (simmering) boiling: cooking in a liquid that has been brought to a boil
- Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water (which is 100°C or 212°F at average sea level air pressure), but higher than poaching temperature. ...
- (Simmering (Vienna)) Simmering is the 11th district of Vienna, Austria (German: 11. Bezirk, Simmering). It borders the Danube and was established as a district in 1892. Simmering has several churches, some museums, schools, old castles, and many cemeteries.
- The state or process of simmering; To cook or undergo heating slowly at or below the boiling point; To cause to cook or to cause to undergo heating slowly at or below the boiling point
- (simmering) A moist cooking technique in which food is cooked slowly and steadily ina liquid just below the boiling point (185 degrees F to 200 degrees F)
- (Simmering) Cooking foods in liquid just below the boiling point, where the water is moving gently, but without bubbles erupting. Good for tenderizing tough meats and vegetables. Also called stewing.
- (Simmering) Small bubbles coming to the surface when heating liquids.
- (Simmering) The action of heating water to just below boiling level.
- to gently cook food in a liquid over low heat so only tiny bubbles can be observed breaking the surface of the liquid
- To cook in liquid just below the boiling point.
- To cook on the stovetop just below the boiling point; small bubbles will rise slowly to the surface. A mixture simmers before it boils. The "simmer" is considered to be 180 to 190 degrees F.
- To cook food in a liquid at a low temperature so that small bubbles just begin to break the surface
- Bringing a cooked liquid, broth or soup to just below the boiling point. You’ll know when it reaches that stage because small bubbles appear on the surface.
- Boil something over very low heat, so that it only bubbles slightly.
- Simmer is just below boiling. Bubbles form on the surface but only a few break.
- To cook food, usually a soup or stew, over low heat so that it almost, but never quite reaches a boil. Small bubbles will appear on the surface.
- To cook food slowly in hot liquid that is nearly boiling.
- To cook food in liquid over low heat at a temperature of 185 degrees F. (85 degrees C.) to 210 degrees F. (99 degrees C.) where bubbles form at a slow rate and burst before reaching the surface.
- cook below the boiling point where there is only occasional bubbling
- 185 to 200°F. There is movement, and little bubbles appear in the water.
- Cooking food below boiling temperature, at 185°F. A liquid simmers when only an occasional bubble shows on the surface. Food must be simmered are meat, fish, poultry and stews. Boiling toughens them.
- To bring water or other liquid to a temperature just below boiling; the surface of the liquid is covered with tiny bubbles when simmering.
- To cook in liquid at a temperature of approximately 185F. Bubbles form slowly and break below the surface.