Information about Simmer
For the district of Vienna, see .
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely. Water normally begins to simmer at about 94 °C or 200 °F.
Professional chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 180°F. If you are in culinary school or a professional kitchen, you should always use the chef's definition of simmering.
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.
In Japanese cuisine, simmering is considered one of the four essential cooking techniques (along with grilling, steaming, and deep frying).
In Argentina, simmering is considered the essential method to heat the water to experience "mate" in the perfect quality to taste the flavor of this worldwide known Argentinian tradition.
The term "simmering" was originally used by the Native Americans, coming from simero 'to bubble or froth'
Cooking Techniques | |
|---|---|
| Cooking under heat | Baking Frying Deep-frying Boiling Braising Grilling/Broiling Roasting Sauting Stir frying Poaching Parboiling Steaming Pressure cooking Pressure frying Simmering |
| Cooking without heat | Smoking Marination |
| Food preservation | Canning Drying Pickling Refrigeration Salting Smoking |
| Par-cook | Blanching |
| Other Techniques | Creaming Fermenting Outdoor cooking Scalding Tempering |
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Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food.
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Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human being for nutrition or pleasure.
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Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor.
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In chemistry and other sciences, STP or standard temperature and pressure is a standard set of conditions for experimental measurements, to enable comparisons to be made between sets of data.
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Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). The degree Celsius (symbol: °C) can refer to a specific temperature on the Celsius scale
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Fahrenheit is a temperature scale named after the German-Dutch physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724.
In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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Chef is a term commonly used to refer to a person who cooks professionally. Within most restaurants however, the term is more highly defined. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive
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A cooking school or culinary school is an institution devoted to education in the art and science of food preparation. It also awards degrees which indicate that a student has undergone a particular curriculum and therefore displays a certain level of competency.
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Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental
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There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.
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British English
In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food..... Click the link for more information.
Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
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Motto
En unión y libertad (Spanish)
"In Union and Freedom"
Anthem
Himno Nacional Argentino
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En unión y libertad (Spanish)
"In Union and Freedom"
Anthem
Himno Nacional Argentino
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Mate (pronounced IPA: [ˈmate]) is a caffeinated infusion prepared by steeping dried leaves of erva-mate (Portuguese) / yerba mate (Spanish) (Ilex paraguariensis) in hot water.
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Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches.
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For other uses of "fry" or "frying", see .
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed...... Click the link for more information.
Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
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Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental
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- For the solder-like joining process, see brazing.
Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.
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British English
In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food..... Click the link for more information.
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bào (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Parboil is an action which refers to partially boiling food in water before it is finished cooking using another method. When something has been parboiled it has been partially cooked; that is, subjected to boiling for a brief period of time.
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Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. This leaves the meat very hot and juicy.
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Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as
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Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina
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Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor.
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