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Simmering
Cooking technique
"Simmer" redirects here.
What temperature is simmer 1-9
For the Hayley Williams song, see Simmer (song). For the district of Vienna, see Simmering (Vienna). For the subway station, see Simmering (Vienna U-Bahn). For a sealing, see simmerring.
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water[1] (lower than 100 °C or 212 °F) and above poachingtemperature (higher than 71–80 °C or 160–176 °F).
To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove).
Is simmer low or medium heatMethods and equipments
[edit]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 has simmered in milk or cream instead of water is sometimes referred to as creamed.
The appropriate simmering temperature is a topic of debate among chefs, with some contending that
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