Simmering cooks food by means of mild convection and usually in a flavorful liquid. Simmering occurs as a slightly higher temperature than poaching, with more consistent bubbling on the surface of the cooking liquid. The basic steps for simmering follow:


  • 1 Bring the liquid to a boil.  
  • 2 Add the food to the liquid, completely submerge the food.
  • 3 Adjust the heat to maintain a cooking temperature of 185 F-200 F (85 C-93 F).
  • 4 Removed the food when fully cooked, keep food moist and warm until served.