Simmering water is water just below the boiling point, say, between 200°F and 211°F (93°C and 99°C) at sea level, generally characterized by very small bubbles that rise to the surface. To simmer is to cook food in any simmering liquid, including water, wine, fruit juice, stock, beer, milk, cream, yogurt, etc.

         Simmering, or stewing, is an alternative method of boiling. By this method, food is cooked in liquid at a temperature under the boiling point.Water at the simmering point always moves gently. Less heat and consequently less fuel are required to cook foods in this way, unless.

         Simmering is a cooking technique in which foods are cooked in hot liquids. the liquid is probably water.... while we cooking the liquid should be maintaned below 200'F to prevent boiling.... Liquid that has small bubbles that gently come to the surface. They do not "break" as in boiling but gently rise to the top........

         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 (200°F).

         Can not cook, it is much more slower, lower temperature, which still allows the flow of vapor and liquid. Add a few hard to provide constant shuffle, requires further monitoring and fluid movement. It is not in the case of water or liquid diluent. Simmering usually used for cooking or at the end of the first tanning boiling site.

         Hi, I hope this answers your question. Simmering is pretty much boiling something on very low heat. So for example, you were boiling pasta, added milk, sauce and butter, while still boiling it. Then you turn down the heat and let it simmer. By simmer, I mean that you never really stopped it from boiling. There will still be little bubbles in the liquid, and with the lid on the pot or pan. This keeps all the flavor inside the food, prevents it from boiling over and burning, and makes sure the food continues to cook.

         Simmering is not boiling, it is a much slower, lower temperature that still allows steam and movement in the liquid. With thicker pastes, it is more difficult to keep the simmer constant and requires more watching and movement of the liquid to keep it from sticking, this is not the case for water, or a thinner liquid. Simmering is usually used to finish cooking after the searing or first boiling has occurred.

         The best and most simple answer I can give you is this, remember when your mom use to put a pot on the stove when she was cooking something for a long time? Remember how she would put whatever it was in a big pot, for me it was tamales, and turned on the stove fire just barely? The stove flame nozzle would slightly be open to cook or keep the food warm . Whenever I simmer I usually forget that the stove is on, that's how I remember what simmering was.

         "Simmering" technically mean to cook food in hot liquid that is just below boiling, which is signified by tiny bubbles that float to the surface. Simmering is a great way to really draw all of the flavors out of whatever you are cooking. This works especially well for spices and fresh herbs. It's important that during this process you stir the food occasionally as it might stick a little. This can happen because the food isn't at a rapid boil and isn't moving around continually. The best setting for simmering that I've found on my electrtic stove is between 3 and 4.