🍲
Simmering
Wet Heat CookingCooking in liquid just below boiling (185-205°F). Gentle bubbles rise occasionally. Ideal for soups, sauces, and delicate proteins.
🔬 How It Works
Lower temperature than boiling cooks food gently without breaking it apart. Allows flavors to meld and develop.
📝 Step by Step
- 1
Bring liquid to a boil
- 2
Reduce heat until gentle bubbles appear
- 3
Maintain steady, gentle bubbles
- 4
Partially cover if reducing, fully cover if not
- 5
Stir occasionally and skim as needed
💡 Pro Tips
- ✓Use the lowest heat that maintains bubbles
- ✓Skim foam and impurities from stocks
- ✓Partially covering allows reduction
- ✓A simmer should have small bubbles, not violent action
⚠️ Common Mistakes to Avoid
- ✗Heat too high, turning simmer into boil
- ✗Not skimming stocks and soups
- ✗Covering when trying to reduce
- ✗Not checking temperature periodically
📖 Recipes Using Simmering
Algerian Fish Soup
Algeria
1 hour 5 minutes
Algerian Shakshuka
Algeria
50 minutes
Chakhchoukha Constantinoise
Algeria
3 hours 15 minutes
Chicken Tagine with Apricots and Olives
Algeria
1 hour 40 minutes
Chorba Frik Algérienne
Algeria
2 hours
Chorba Frik Algérienne
Algeria
1 hour 55 minutes
Couscous aux Sept Légumes
Algeria
2 hours 15 minutes
Couscous Bel Bouz
Algeria
3 hours 15 minutes
✅ When to Use
- Soups and stocks
- Sauces that need to reduce
- Poaching eggs or fish
- Cooking grains like rice
🍳 Equipment Needed
- •Heavy-bottomed pot
- •Lid
- •Wooden spoon