Editing Simmering

{{Short description|Cooking technique}}
{{redirect|Simmer|the Hayley Williams song|Simmer (song)|the district of Vienna|Simmering (Vienna)|the subway station|Simmering (Vienna U-Bahn)|a sealing|simmerring}}
[[Image:SopaAlbondigasPot.JPG|thumb|right|250px|Meatball soup simmering on a stove]]

'''Simmering''' is a [[Cooking|food preparation]] technique by which [[food]]s are cooked in hot liquids kept just below the [[boiling point]] of [[water]]<ref>[http://culinaryarts.about.com/od/glossary/g/simmer.htm Simmer definition] from [http://culinaryarts.about.com/ About.com - Culinary arts]. Retrieved May 2009.</ref> (lower than {{cvt|100|°C|disp=or}}) and above [[Poaching (cooking)|poaching]] [[temperature]] (higher than {{cvt|71–80|°C|disp=or}}). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil.

==Methods and equipments==
Simmering  ensures gentler treatment than [[boiling]] to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in [[milk]] or cream instead of water is sometimes referred to as [[Creaming (food)#In cooking (creamed)|creamed]]. The appropriate simmering temperature is a topic of debate among [[chef]]s, with some but not all considering that a simmer is as low as {{cvt|82|°C|disp=or}}.<ref>The Culinary Institute of America (CIA). (2011). ''The Professional Chef, 9E'' (p. 263). Hoboken, NJ: John Wiley & Sons, Inc.</ref>

Some modern [[gas range]]s have a simmering burner, which may be a rear burner, supporting a steady low heat. Many [[electric ranges]] have a simmer setting.

[[Slow cooker]]s are [[countertop]] electrical [[Small appliance|appliances]] used to cook foods at simmering temperature or somewhat lower for hours at a time.<ref>Gisslen, W. (2011). ''Professional Cooking, 7E'' (p. 71). Hoboken, NJ: John Wiley & Sons, Inc.</ref>

==By cuisine==
=== Japanese cuisine ===
In [[Japanese cuisine]], simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying.<ref>Hosoi, C. (2012). ''Cooking Classics: Japan. A Step-by-Step Cookbook'' (p. 13). Singapore: Marshall Cavendish Cuisine.</ref>

=== International cuisine ===
Food prepared in a [[crockpot]] or slow cooker is simmered. Examples include [[stew]]s, [[chili con carne]], [[soup]]s, etc.

=== Bulgarian cuisine ===
Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples include stews, soups, Vanyas, etc.

=== Dutch and Flemish cuisine ===
[[File:Molen Emmamolen Nieuwkuijk, petroleumstel.jpg|thumb|Typical Dutch burner for simmering meat]]
In traditional Dutch and Flemish cuisine, less tender cuts of [[beef]] are simmered for several hours to obtain [[carbonade flamande]]. Traditionally a small flame is used, fed by burning oil, or a very low gas flame on a cooker. A [[Cast-iron cookware|cast iron]] pan with a thick bottom  is often used in many countries. The meat is ready if it can be easily torn apart into threads.<ref>{{cite web | title=Stoven|language=nl|publisher=Vlaams Centrum voor Agro- en Visserijmarketing|year=2012 | url=http://www.vlees.be/Stoven | archive-url=https://web.archive.org/web/20120302074739/http://www.vlees.be/Stoven | archive-date=2 March 2012 | url-status=dead}}</ref>

=== Persian cuisine ===
Simmering is one of the most popular styles of cooking in Iran and Afghanistan. In traditional [[Persian cuisine]], almost all types of Persian [[khoresh]] are simmered for several hours. That is also the case with some other Iranian dishes like [[abgoosht]], [[bozbash]], etc.

=== Jewish cuisine ===
Simmering is the main cooking technique used in [[Sabbath stew|Shabbat stews]] because by [[Jewish law]] the procedure of cooking is forbidden on [[Shabbat]], from Friday evening to Saturday evening.  Almost every Jewish diaspora group has different versions of sabbath stews, with the common practice of bringing to the boil before Sabbath begins and then keeping the pot on a [[blech]] covering the heat source, or other device, to heat the food.<ref name=":0">{{Cite book |last=Marks |first=Gil |url=https://books.google.com/books?id=gFK_yx7Ps7cC&q=encyclopedia+of+jewish+food+gil+marks |title=Encyclopedia of Jewish Food |date=2010-11-17 |publisher=HMH |isbn=978-0-544-18631-6 |language=en}}</ref> Many Shabbat dishes are simmered overnight, without intervention from the cook, to conform to Jewish law. Such dishes include ''[[cholent]]'' ([[Ashkenazi Jews|Ashkenazi Jewish]]),<ref>{{Cite web |date=2017-01-30 |title=Cholent offers many meaty lessons about Jewish history and law |url=https://thecjn.ca/arts/food/cholent-offers-many-meaty-lessons-about-jewish-history-law/ |access-date=2023-12-05 |website=The Canadian Jewish News |language=en-US}}</ref> ''[[hamin]]'' ([[Sephardic Jews|Sepharadi Jewish]])<ref name=":0" /> and ''t'bit'' ([[Iraqi Jewish]]).<ref>{{Cite web |date=2019-09-20 |title=Iraqi Chicken Stuffed With Spiced Rice Recipe {{!}} The Nosher |url=https://www.myjewishlearning.com/the-nosher/iraqi-chicken-stuffed-with-spiced-rice-recipe/ |access-date=2023-12-05 |website=My Jewish Learning |language=en-US}}</ref>

== References ==
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{{Cooking Techniques}}
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[[Category:Cooking techniques]]
[[Category:Culinary terminology]]