Simmering cooks food in liquid just below the boiling point. The liquid is heated to 85 to 95 degrees Celsius. Small bubbles form on the bottom of the pot. They rise slowly. They break gently. The food cooks evenly. It stays tender. It stays moist. The simmer is the method. The simmer is the same.

Simmering requires the right temperature. The liquid must not boil. Boiling toughens the food. Boiling breaks the food apart. The cook must watch the pot. The cook must adjust the heat. The cook must use a lid. The cook must be patient. The simmer is the technique. The technique is the simmer. The simmer is the same.

Simmering is used in many dishes. A stew simmers. A soup simmers. A sauce simmers. A stock simmers. The simmer is the preparation. The preparation is the simmer. The simmer is the same. The same is the kitchen. The kitchen is the simmering. The simmering is the cook. The cook is the simmering. The simmering is the same. The same is the meal. The meal is the simmering. The simmering is the same.