Simmering
Simmering is a
cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of
water (at
average sea level air pressure, 100
°C; 212
°F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94 °C or 200 °F.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
Simmering is also the name of a district of
Vienna.