What does "simmer" mean in culinary terms?

In culinary terms, "simmer" refers to the process of cooking food gently in liquid that is just below its boiling point. When simmering, the liquid typically remains at a temperature between about 180°F to 205°F (82°C to 96°C), where small bubbles occasionally rise to the surface but do not cause the liquid to boil vigorously. This method allows flavors to develop slowly and helps to tenderize food, making it ideal for soups, stews, and sauces.

Simmering is useful for delicate ingredients that might break apart or for ensuring a thorough cooking process without aggressive agitation. It contrasts with boiling, where the temperature is higher and the movement of the liquid is more violent, potentially altering the texture of the food being cooked. By understanding that simmering involves gentle heating just below boiling, cooks can use this technique effectively to control the cooking process and achieve more nuanced flavors and textures in their dishes.