simmer
SIH-mer
/ˈsɪm.ər/
To cook food gently in liquid kept just below the boiling point, where tiny bubbles occasionally break the surface.
Unlike a violent boil, simmering is gentle and slow, designed to tenderize food and meld flavors without breaking down delicate ingredients.
The story behind the word. The word 'simmer' entered English in the late Middle Ages as a variation of the now-obsolete word 'semper' or 'simper.' It is an imitative word, created to mimic the soft, whispering sound of water when it is just on the verge of boiling.
Word relationships
- stew: Stewing implies cooking food completely submerged in liquid for a very long time, often resulting in a thick gravy, whereas simmering is simply the state of the liquid's temperature.
- bubble: Bubbling is a generic physical description, whereas simmering specifically implies a controlled, gentle heat just below boiling.
- boil: Boiling involves rapid, violent agitation of liquid at 100°C (212°F) with constant large bubbles.
Commonly confused with
- boil: Simmering occurs at roughly 185°F to 205°F with tiny, lazy bubbles; boiling occurs at 212°F with vigorous, rolling bubbles.
Word family
- simmering (adjective): Cooking just below boiling; or figuratively, showing suppressed anger or excitement.
- simmered (verb (past)): Gently cooked just below the boiling point.
Collocations
- simmer gently
- bring to a simmer
- simmer on low heat
- let it simmer
Idioms & expressions
- simmer down (to calm down after being angry)
Example sentences
- "Let the beef stock simmer gently on the back burner for at least four hours to extract all the rich marrow flavors." A classic culinary instruction for preparing stocks and soups.
- "The long-standing rivalry between the two tech companies continued to simmer beneath the surface of their public partnership." Figurative use describing bubbling, suppressed anger or tension.
Memory hook
Think of a 'simmering' pot as a 'smiling' pot—it is happy, gentle, and quiet, unlike a boiling pot which is angry, loud, and wild. Simmer is a quiet, bubbling smile.
When not to use
Do not use when you are rapidly boiling water for pasta, or when dry-heat cooking like roasting is occurring.
Fun facts
- In professional kitchens, stocks are almost never allowed to boil because the violent motion emulsifies fat into the liquid, making the stock cloudy instead of crystal clear.
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