What Does Simmer Mean In Cooking

Simmer vs. boil, how do you know which is which? Some of the confusion around the cooking methods is that they seem very similar on the surface. That's partly because they are similar cooking methods with nuances that make a difference in the end result. That's why it is critical to know the difference between simmer and boil. If you use the wrong method, you may ruin a dish.

What Is Simmering in Cooking?

When considering what is simmering in cooking and how it differs from boiling, the key thing to remember is that these two cooking methods differ by a few degrees, literally. First, let's look at what does simmer mean, exactly? Cooking at a simmer means to keep the dish slightly below boiling, at about 180-190 degrees Fahrenheit. It is a slow method of cooking that lets flavors develop deliciously and blend perfectly.

Another way to think about the difference between simmer and boil is the size of the bubbles and the motion of the water. When simmering, the liquid is at a stage where it is in motion, but most of the bubbles don't break the surface. When the liquid is at a boil, it is in full motion, with large and numerous bubbles that rapidly rise to the surface.

Since maintaining the right temperature is all-important when simmering a dish, it is a more exacting cooking process than boiling. When liquid, either water or broth, is simmering, you'll see a few bubbles floating up to the surface. This method slowly cooks the food, so it often takes longer than boiling. If the liquid gets too hot, you are no longer simmering, and if it gets too low, it's not cooking the food.

What is Boiling?

When boiling, the food is cooked at a higher temperature. The boiling point of water is 212 degrees Fahrenheit (at sea level). Water is boiling when you see large and numerous bubbles coming up from the bottom of the pan and popping. This method cooks food faster and is ideal for things like pasta.

Simmering vs. Boiling

It is important to know the difference between these two methods since if you boil instead of simmer, you can lose some of the more delicate flavors of the dish. The rigorous bubbling of a boil will move the ingredients around too much. It can also change the texture of the food and make meat too chewy instead of falling off the bone tender. In some cases, you begin by bringing the pot to a boil and reduce it to a simmer. This lets the food heat up quickly and then continue to cook more slowly. This method is often used when slow-cooking meat to become tender or enhance flavor development in stews and broths. Food That Should Be Cooked at a Simmer This method is great for cooking meat, poultry, and fish. It is also key to making stock or broth and cooking tough, fibrous root vegetables.

Meat

Fish

Chicken

Root vegetables

Broth

Stocks

Stews

Food That Should Be Cooked at a Boil Boiling is an intense cooking method often used for pasta, some grains, and to blanch green vegetables. It is also used to reduce sauces.

Pasta

Some grains

Green vegetables (to keep their flavor and color)

Eggs

Reducing sauces

Which Cooking Method Takes More Time?

The time it takes for each cooking method depends on the type of cooking equipment you are using. Small wares such as saucepans will take less time than pots, of course, because they hold less volume. In addition, the type of stove your restaurant has can make a difference. A gas stove generally heats up faster than an electric one and offers better heat control. However, a good electric stovetop will work just fine. Regardless of the method, it's always a good idea to check for doneness and give the dish extra time if needed. Tip: Watch the Water No matter if you are simmering or boiling, keeping an eye on the water is critical. Although the water won't burn, if the dish is cooked at too high or too low a temperature, it could be ruined.

Bottom Line on Simmer vs. Boil

Understanding the difference between these cooking methods and knowing which one to use can make or break a dish. A simmered pot roast will be tender and moist, a boiled one will be tough and chewy. And boiling pasta gives in perfect al-dente texture simmering makes it gluey and gummy. Keeping this in mind can help you determine which method to use.