In a lot of recipes, a sauce or other liquid needs to come to a boil and then simmer. But it can be hard to figure out exactly what that means, especially since most electric stoves don’t have a “simmer” setting. The short answer is that “simmer” is not a setting at all, but a state just below boiling. These tips will help you simmer the right way and know when to use simmering as a part of cooking.
Boiling and Simmering
When water gets to 212 degrees Fahrenheit, it starts to boil. But a simmer isn’t a strong boil, so depending on what you’re cooking, the temperature is more like 180 to 205 degrees Fahrenheit. When something is boiling, there are big bubbles and steam coming out. When something is simmering, there are usually more bubbles, but they are much smaller. Liquids that are easy to boil over, like sauces or liquids with milk or cream in them, usually need to be cooked at lower temperatures, and it may be harder to tell when the dish is simmering.
The “Simmer” Button on Your Stove
Because every stove or range heats differently, you’ll have to try different things to figure out how to make a dish simmer in your kitchen. Most of the time, medium-high is too much, but on some stoves, even medium can push a dish from simmering to boiling. Still, medium is usually enough for most liquids that are simmering, while medium-low or even low is usually best for liquids that can burn or scald. Just watch the liquid as it simmers to make sure that small bubbles are still forming. If you don’t, some foods, like pasta, might not cook right.
What Foods Need to Be Simmered?
Rice, couscous, quinoa, soups, vegetables, potatoes, sauces, tough meats, stocks, and anything that needs to be braised usually need to simmer. Some sweets, baked goods, and desserts may even need to be cooked by simmering. Some dishes, like those with milk or cream, may need constant stirring to keep a simmer going. This is because some liquids, like those with milk or cream, can boil over or scald right away. When making these kinds of food, make sure to keep a close eye on them.
Simmering and Poaching
Now that you know the difference between boiling and simmering, you should also know how simmering is different from poaching. Poaching isn’t as common in recipes as simmering, but it’s still often used to cook eggs and certain kinds of vegetables. If a recipe says to poach something, the water temperature should be less than boiling or simmering, or about 140 degrees Fahrenheit. This looks like small bubbles at the bottom of the pot that aren’t rising like they would when simmering.
