Water simmers at just below the boiling point, never less than 180^oF (82^oC). Simmering is characterized by gently rising bubbles that barely break the surface. Many food dishes, especially rice, soups, and stews, are first brought to a boil and then simmered for the remainder of the heating time. Simmering is preferred over boiling in many cases because it is more gentle and foods will not overcook as quickly as when boiled. The lower heat of a simmer is essential when cooking tough cuts of meat that require gentle cooking in order to become tender.

Water heated to a temperature of 160^o to 180^oF (71^o to 82^oC) is used for poaching. The water is hotter than scalding, but has yet reached the point of actually bubbling, although small, relatively motionless bubbles appear on the bottom of the pan. Poaching is used to prepare delicate foods, like fish and eggs, which could break apart under the more vigorous action of boiling.

Scalding water reaches a temperature of 150^oF (66^oC). It is indicated by the appearance of large, but relatively still, bubbles on the bottom and sides of the pan. This process was most frequently used with milk to improve its function in recipes and to destroy bacteria. Pasteurized milk does not need to be scaled, even though many older recipes call for scalded milk. Recipes now use scalded milk to speed the combination of ingredients; in hot milk, sugar dissolves more readily, butter and chocolate milt more easily, and flour mixes in more evenly without creating lumps.