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.
