Category: Boiled or simmered: Difference between revisions

Latest revision as of 06:29, 5 March 2016

Boiling or simmering as the main cooking method for a recipe

This category contains recipes where primary method of cooking is boiling or simmering or a combination of both.

What is Boiling?

Boiling, as it applies to cooking, means cooking foods in boiling water. In most populated parts of the world, plain water boils at temperatures from about 200°F to 212°F (95°C to 100°C). This varies with the atmospheric pressure, which in turn varies with both altitude and barometric pressure. When the water is salted, the boiling temperature is slightly higher than for un-salted water. Foods suitable for boiling include fish, vegetables, pasta, eggs, meats, sauces, stocks and soups.

What is Simmering?

Simmering is a cooking method in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. 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).

Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.

Food that is simmered in milk or cream instead of water is referred to as creamed.

See also

• Poaching