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).
is also the name of a district of Vienna