Simmering
From Wacklepedia - The Free Encyclopedia
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.